Zucchini Casserole

Casserole can be everything and anything. To me, a casserole is a baked dish with a lot of creaminess and goodness, although if one would go by looks only, most casserole could seem quite unexciting and homely.

One of my recent posts described a recipe for quinoa and broccoli casserole, and now it’s time for zucchini to shine. Zucchini is a super versatile vegetable and it’s usually very cheap during the summer months. It’s also easy to grow if you have a plot of land handy, and can yield quite a lot.

My recipes featuring zucchini include raw recipes using spiralized zucchini, zucchini noodles in a string-fry, stuffed zucchini and even zucchini fruitcake. Here, I describe a simple, yet delicious zucchini casserole. Enjoy!

Zucchini Casserole, via Eat the Vegan Rainbow

Zucchini Casserole

What you’ll need:

  • 5-6 medium size zucchinis, sliced
  • 1 cup raw almonds
  • 1/4 cup flex seeds
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/4 cup oil
  • 1 teaspoon mustard powder
  • 1 teaspoon rubbed sage
  • 1 teaspoon ground celery seeds

What you’ll do:

  1. Mix raw almonds and flax seeds together in a large bowl, cover with hot (boiling) water and soak for at least one hour. If soaking overnight, store it in the fridge. For soaking that’s less than 2-4 hours, leaving on the kitchen counter will be fine.
  2. Preheat over to 350F (175C).
  3. Slice the zucchini into discs, either by hand or using a food processor. Ideally, you want your slices to be about 3-4 mm, which is about 1/8 of an inch.
  4. Place the sliced zucchini into a large mixing bowl.
  5. Add the rest of the ingredients into a food processor or a blender, and blend until combined and relatively smooth.
  6. Pour the mixture over the zucchini and mix well, then place everything into a 9 x 13 in (33 x 23 cm).
  7. Place the baking dish into the oven and bake for 40-45 minutes.
  8. Let rest for 10 minutes before serving. Enjoy with a side salad!

Copyright © Eat the Vegan Rainbow, 2020

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