Garden Zucchini Casserole

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.