Vegan Zucchini Casserole

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds fiber and omega-3s, while parmesan cheese is a cost-effective alternative for flavor.

vegan cheese

🥗Healthier: cashew cream

💰Cheaper: regular cheese

Cashew cream is a healthier option with a creamy texture, while regular cheese is a budget-friendly alternative.

Slice zucchini into rounds about 1/8 inch thick.

Chop garlic and onion finely.

Chop bell peppers.

In a saucepan, add a little water and heat it up.

Add garlic and onion to the saucepan and sauté until translucent, covering it to help the process.

After the onions are translucent, add chopped bell peppers and zucchini to the saucepan.

Add coconut milk to the mixture and stir to combine.

Add better than bouillon mixed with a little water for flavor.

Cook the mixture until everything is nicely cooked but not soggy, stirring occasionally to prevent sticking.

In a baking dish, layer the vegetable mixture.

Pour Organic roasted garlic pasta sauce over the vegetable mixture.

Add organic mushroom soup to the mixture.

Sprinkle breadcrumbs evenly over the top.

Top with plant-based mozzarella and cheddar cheese.

Cover the dish with aluminum foil and bake in the oven.

Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens