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!
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:
- 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.
- Preheat over to 350F (175C).
- 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.
- Place the sliced zucchini into a large mixing bowl.
- Add the rest of the ingredients into a food processor or a blender, and blend until combined and relatively smooth.
- Pour the mixture over the zucchini and mix well, then place everything into a 9 x 13 in (33 x 23 cm).
- Place the baking dish into the oven and bake for 40-45 minutes.
- Let rest for 10 minutes before serving. Enjoy with a side salad!
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