Make garden zucchini casserole for a quick vegan meal with zucchini, tomatoes, and creamy sauce. Great for busy weeknights.
🛒 Ingredients
- 3 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 small onion, sliced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or rice
- ½ cup vegan cream or cashew cream
- ½ cup vegan shredded cheese
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- ½ cup breadcrumbs
👩🍳 Instructions
1️⃣ First, preheat oven to 375°F (190°C).
2️⃣ Meanwhile, sauté onion, garlic, and bell pepper in olive oil for 3–4 minutes.
3️⃣ Then, add zucchini and tomatoes and cook 3 more minutes.
4️⃣ Next, stir in quinoa, vegan cream, salt, pepper, and seasoning.
5️⃣ After that, transfer mixture to a greased baking dish.
6️⃣ Now, sprinkle vegan cheese and breadcrumbs on top.
7️⃣ Finally, bake for 25–30 minutes until golden and bubbly.
🌟 Tips & Variations
- For extra crunch, add crushed nuts to the topping.
- Also, swap quinoa with pasta or lentils.
- Moreover, add spinach or kale for more greens.
- If you like spice, add chili flakes or jalapeños.
💚 Benefits (With Transition Words)
- First, zucchini is low in calories and rich in water for hydration.
- Moreover, vegetables provide fiber for better digestion.
- Additionally, quinoa adds plant protein for energy.
- Furthermore, baking uses less oil than frying.
- Finally, this casserole is dairy-free and heart-friendly.
🧒 Kid-Friendly Version
- First, cut veggies into small soft pieces.
- Then, use mild seasoning only.
- Also, add extra vegan cheese for creaminess kids love.
- Finally, serve with ketchup or dairy-free ranch.
🧾 Nutrition Facts (Approx. per serving)
- Calories: 240
- Protein: 9g
- Carbs: 28g
- Fat: 10g
- Fiber: 6g
- Sugar: 5g
🌱 Why You’ll Love It
Garden zucchini casserole is cozy, healthy, colorful, and simple. Moreover, it’s perfect for weeknight dinners, meal prep, and family meals.
