Vegan Garden Zucchini Casserole

 Time

• Prep: 15 minutes

• Bake: 40–45 minutes

• Total: ~1 hour

 Servings

• 4–6 servings

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 Ingredients

Vegetables

• 3 medium zucchini, thinly sliced

• 1 cup cherry tomatoes, halved

• 1 small onion, thinly sliced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 cup fresh spinach (optional)

Creamy Herb Sauce

• ¾ cup unsweetened plant milk (oat or soy)

• ½ cup raw cashews (see substitutes below)

• 2 tbsp nutritional yeast

• 1 tbsp lemon juice or apple cider vinegar

• 1 tsp Dijon mustard

• ¾ tsp salt

• ½ tsp black pepper

• ½ tsp dried basil

• ½ tsp dried oregano

• ¼ tsp thyme or rosemary (optional)

Topping

• ½ cup breadcrumbs or crushed crackers

• 2 tbsp nutritional yeast

• 1 tbsp olive oil (optional)

• 2 tbsp chopped fresh herbs (parsley or basil)

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 Instructions

1. Preheat & Prep

• Preheat oven to 375°F / 190°C

• Lightly grease a medium baking dish (8×8 or similar)

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2. Lightly Cook Veggies (Important!)

• Heat a skillet over medium heat

• Add a splash of oil or water

• Sauté onion and bell pepper 3–4 minutes

• Add garlic and zucchini

• Cook 5 minutes, just until softened

• Stir in spinach until wilted

• Remove from heat

(This step prevents watery casserole—worth it!)

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3. Make the Creamy Sauce

• Soak cashews in hot water 10 minutes, then drain

• Blend with:

  • Plant milk

  • Nutritional yeast

  • Lemon juice

  • Dijon

  • Salt, pepper, basil, oregano, thyme

• Blend until smooth and pourable

Cashew Substitutes

• ¾ cup silken tofu

• ½ cup vegan cream cheese

• ½ cup canned coconut milk + ¼ cup plant milk

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4. Assemble

• Spread vegetables evenly in baking dish

• Pour sauce over top

• Add cherry tomatoes

• Gently toss to coat

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5. Add Topping

• Mix breadcrumbs, nutritional yeast, olive oil, and herbs

• Sprinkle evenly over casserole

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6. Bake

• Bake uncovered 40–45 minutes

• Top should be golden and center bubbly

• If browning too fast, tent loosely with foil

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7. Rest & Serve

• Let rest 10 minutes before serving

• Garnish with fresh herbs or a squeeze of lemon

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 Variations

Protein Boost

• Add 1 cup chickpeas or white beans

• Mix in baked tofu cubes

Cheesy Version

• Add ½ cup vegan shredded mozzarella to sauce

Gluten-Free

• Use gluten-free breadcrumbs or crushed rice crackers

Low-Carb

• Skip breadcrumbs, top with hemp seeds or almonds

Spicy Garden Bake

• Add chili flakes or diced jalapeño

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 Storage & Reheating

• Fridge: 4 days

• Reheats well in oven or microwave

• Freezes okay, but zucchini softens more