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.
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Nutritions
Nutrition Facts
VEGAN ZUCCHINI AND TOMATO CASSEROLE
Amount per Serving
Calories
150
% Daily Value*
Fat
10
g
15
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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
TIPS
- For a cheesy crust, opt for dairy-free mozzarella or nutritional yeast.
- Customize the seasonings according to your taste preferences.
