How To Make Vegan Zucchini Casserole Recipe
This creamy casserole features layers of zucchini, mushrooms, and onions smothered in a vegan cheese sauce.
Serves:
Ingredients
- 3 medium zucchinis, sliced
- 1 cup sliced mushrooms
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp vegan butter
- 2 tbsp flour
- 1 1/4 cup almond milk
- 1 cup vegan cheddar shreds
- salt and pepper to taste
- 1/4 cup breadcrumbs
Instructions
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Preheat the oven to 375°F and grease an 8×8 inch casserole dish.
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In a skillet, sauté the zucchini, mushrooms, onion, and garlic in olive oil until slightly tender.
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In a saucepan, melt the vegan butter and whisk in the flour until smooth.
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Gradually whisk in the almond milk until thickened, then stir in the vegan cheddar shreds until melted and smooth.
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Season the cheese sauce with salt and pepper to taste.
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Layer half of the zucchini mixture in the casserole dish, then pour half the cheese sauce on top.
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Repeat with the remaining zucchini mixture and cheese sauce.
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Sprinkle the breadcrumbs evenly over the top.
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Cover the casserole with foil and bake for 20 minutes.
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Remove the foil and bake for an additional 20 minutes until bubbly and golden.
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Let cool for a few minutes before serving.
Nutrition
- Calories : 238kcal
- Total Fat : 17g
- Saturated Fat : 7g
- Cholesterol : 0mg
- Sodium : 168mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 8g
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