Zucchini from my garden is usually is large, and a lot of them. I think it's from the ground once being farm lands not very long ago! But I can never figure out how to use it all, because there's only so much fried zucchini you can eat. Boiling the vegetable also works, but can be flavorless! So I'm sharing my recipe for Zucchini-Tomato Casserole, which is vegan but can be made non-vegan too with real cheese and not an alternative.
- Ingredients You'll Need:
- 1 medium zucchini, sliced thin
- 2 large tomatoes, peeled and chopped
- 1 medium onion, thinly sliced
- 1/3 cup of shredded vegan cheddar cheese alternative (i.e Go Veggie! vegan cheeses)
- 3 slices of Tofurky’s Smoky Maple Bacon Tempeh cooked and crumbled
- Vegan Butter (vegan margarine also works!)
- Salt and pepper to taste
- Plain croutons
Make Your Own Vegan Butter!
One of my favorite bloggers, @vegetarianbaker, has an amazing recipe for vegan butter. Check it out here.Cooking Instructions:
In a buttered casserole dish, layer tomatoes, onion, and zucchini. Put "cheese" and crumbled "bacon" in between each layer with dollops of butter evenly spaced out. Salt and pepper lightly. Cover with bread crumbs, bake in oven at 400 degrees Fahrenheit for about an hour. Make sure to uncover for the last 20 minutes.
Serve.
