Vegan Zucchini and Tomato Casserole
Elevate your dining experience with our Vegan Zucchini and Tomato Casserole. This delectable dish showcases the vibrant flavors of zucchini and tomatoes, combined with aromatic herbs and spices. Dive into a wholesome feast that speaks to your health-conscious choices without compromising on taste.
Ingredients
Gather these essential ingredients for your Vegan Zucchini and Tomato Casserole:
- 3 medium zucchinis, sliced (about 2 cups or 300g)
- 2 large tomatoes, sliced (about 2 cups or 400g)
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup dairy-free mozzarella cheese (optional)
- 1/4 cup breadcrumbs
Time Required
- Preparation: 20 minutes
- Cooking: 35 minutes
- Total: 55 minutes
Serves
Serves 4
Nutritional Facts per Serving
- Calories: 150
- Carbohydrates: 15g
- Protein: 3g
- Fat: 10g
- Fiber: 4g
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
- Add thinly sliced onions and cook until they turn translucent.
- Layer half of the sliced zucchinis and tomatoes in a greased casserole dish.
- Sprinkle with half of the chopped basil, oregano, thyme, red pepper flakes, salt, and pepper.
- Create another layer with the remaining zucchinis and tomatoes, followed by the rest of the herbs and seasonings.
- Top the casserole with dairy-free mozzarella cheese (if using) and breadcrumbs.
- Cover the casserole dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the top is golden and the vegetables are tender.
Tips
- For a cheesy crust, opt for dairy-free mozzarella or nutritional yeast.
- Customize the seasonings according to your taste preferences.
Serving and Enjoying
Delight in the aromatic flavors and textures of your Vegan Zucchini and Tomato Casserole as you savor each spoonful. This dish is a versatile addition to your menu, perfect as a standalone meal or as a side dish alongside your favorite protein source.
FAQs
1. How does the dairy-free mozzarella affect the overall taste and texture of the Vegan Zucchini and Tomato Casserole?
Dairy-free mozzarella offers a creamy texture and a cheesy flavor, enhancing the overall taste profile of the casserole. It also provides a melty consistency that many people associate with traditional casseroles.
2. Can I add other vegetables to this casserole?
Absolutely! Bell peppers, eggplant, and mushrooms are excellent additions. These veggies will add different textures and flavors, making the casserole even more hearty.
3. What type of breadcrumbs should I use for this recipe?
While any breadcrumbs will work, panko breadcrumbs provide a crispier topping. If you want a gluten-free version, opt for gluten-free breadcrumbs.
4. How can I make this dish spicy?
Increase the amount of red pepper flakes or incorporate sliced jalapeños or chili peppers to the layers for an added kick.
5. Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole and store it in the refrigerator a day in advance. When you’re ready to eat, simply bake as instructed.
6. How should I store leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
7. Is there an alternative to using olive oil?
You can substitute olive oil with avocado oil, coconut oil, or any other vegetable oil of your preference. Each oil might impart a slight variation in flavor.
8. If I’m not vegan, can I use regular mozzarella?
Certainly! If dietary restrictions aren’t a concern, you can use traditional mozzarella or any other cheese of your choice.
9. How can I make this casserole gluten-free?
To ensure the dish is gluten-free, use gluten-free breadcrumbs for the topping. Also, always check labels of store-bought seasonings and dairy-free cheeses for potential gluten-containing ingredients.
10. What can I pair with this Vegan Zucchini and Tomato Casserole for a complete meal?
This casserole pairs well with vegan protein sources like tofu steaks, seitan, or chickpea salads. It’s also lovely with a green salad, quinoa, or roasted vegetables for a well-rounded vegan feast.
VEGAN ZUCCHINI AND TOMATO CASSEROLE
Nutritions
Ingredients
- 3 medium zucchinis sliced (about 2 cups or 300g)
- 2 large tomatoes sliced (about 2 cups or 400g)
- 1 onion thinly sliced
- 2 cloves garlic minced
- ¼ cup fresh basil leaves chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 2 tablespoons olive oil
- ¼ cup dairy-free mozzarella cheese optional
- ¼ cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
- Add thinly sliced onions and cook until they turn translucent.
- Layer half of the sliced zucchinis and tomatoes in a greased casserole dish.
- Sprinkle with half of the chopped basil, oregano, thyme, red pepper flakes, salt, and pepper.
- Create another layer with the remaining zucchinis and tomatoes, followed by the rest of the herbs and seasonings.
- Top the casserole with dairy-free mozzarella cheese (if using) and breadcrumbs.
- Cover the casserole dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the top is golden and the vegetables are tender.
Notes
- For a cheesy crust, opt for dairy-free mozzarella or nutritional yeast.
- Customize the seasonings according to your taste preferences.
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