The Vegan Shredded Zucchini Casserole is tasty and contains 195 kcal per serving. Prepare this meal in just one hour, a perfect choice for busy days. Serve this dish at lunches, events, holidays, functions, or get-togethers. It contains zucchini, olive oil, garlic, carrots, bell pepper, vegan shredded mozzarella cheese, nutritional yeast, unsweetened oat milk, water, ground flaxseed, breadcrumbs, parsley, salt, paprika, turmeric, black pepper, and parsley. We may pair this dish with baked tofu, lentil soup, quinoa, grilled tempeh, brown rice, roasted vegetable soup, vegan dinner rolls, whole wheat bread, spinach salad, garlic bread, or cucumber tomato salad. Keep this Vegan Shredded Zucchini Casserole for 4 days in the refrigerator.
STATS:
- Total Time: 1 hour
- Cuisine: American
- Diet: Vegan
- Cooking Time: 40 minutes
- Servings: 8
- Calories: 195 kcal
- Preparation Time: 20 minutes
- Course: Main
- Serving Size: 1 slice
EQUIPMENT:
- Box grater
- Measuring spoons
- Large mixing bowl
- Colander
- Clean kitchen towel
- Measuring cups
- Cutting board
- Knife
- Wooden spoon
- 9×13-inch baking dish
- Oven
INGREDIENTS:
- Four cups shredded zucchini
- 1 tsp salt
- Two tbsp ground flaxseed
- 1 tbsp olive oil
- ¾ cup plain breadcrumbs
- 1 medium diced onion
- Three minced garlic cloves
- 1 cup shredded carrots
- Half tsp paprika
- 2 tbsp chopped parsley
- 1 cup diced bell pepper
- Half tsp black pepper
- 1 cup vegan shredded mozzarella cheese
- Half cup nutritional yeast
- 1 cup unsweetened oat milk
- Five tbsp water
- 1 tsp Italian seasoning
- Quarter tsp turmeric
TOPPING:
- Quarter cup vegan shredded mozzarella
- 1 tbsp chopped parsley
- Quarter cup breadcrumbs
INGREDIENT NOTES:
ZUCCHINI:
- This is the main component that gives tender texture to the recipe. It includes moisture and nutrients in the recipe. Zucchini gives the best results, but you may use yellow squash as an alternative.
SALT:
- We use it to remove extra water from the zucchini before baking the dish. This step makes the casserole texture better. You may use less salt and season later.
OLIVE OIL:
- It makes the vegetables soft and gives richness. Olive oil gives better results when cooking the garlic and onion. Avocado oil is a good replacement to use in this recipe.
CARROTS:
- They give a natural sweet taste and extra nutrition to the recipe. Carrots make the hearty texture of the dish. You may use sweet potato as a substitute.
VEGAN MOZZARELLA CHEESE:
- It makes the creamy and cheesy texture of the recipe. You may use vegan melting cheese as another option.
INSTRUCTIONS:
- First, grease the dish properly then warm the oven to 375°F.
- Shred the zucchini, then mix it with salt for ten minutes.
- Squeeze out extra liquid of the zucchini properly with the help of towel.
- In the skillet, warm olive oil on medium heat to cook the onion for five minutes.
- Then cook garlic, carrots, and bell peppers for 5 minutes and mix water with flaxseed.
- Mix oat milk, flaxseed mixture, nutritional yeast, pepper, Italian seasoning, paprika, and turmeric in the bowl.
- Mix squeezed zucchini, parsley, breadcrumbs, and vegan mozzarella.
- In the dish, spread the mixture then sprinkle topping ingredients.
- Bake the dish for 40 minutes, then cool it for ten minutes.
- Lastly, serve the dish after garnishing with parsley.
SERVING SUGGESTIONS:
SALADS:
- Lemon Arugula Salad
- Garden Salad
- Spinach Salad
- Cucumber Tomato Salad
BREAD:
- Garlic Bread
- Vegan Dinner Rolls
- Whole Wheat Bread
- Sourdough Bread
SOUP:
- Tomato Soup
- Lentil Soup
- Creamy Vegan Mushroom Soup
- Roasted Vegetable Soup
PROTEIN:
- Baked Tofu
- Grilled Tempeh
- Vegan Meatballs
- Chickpea Patties
SIDES:
- Roasted Potatoes
- Brown Rice
- Quinoa
- Steamed Broccoli
TIPS:
- Squeeze the extra liquid properly to keep the casserole from getting watery.
- Cool the dish for ten minutes, then slice for a cleaner look.
- Include spinach or mushrooms if you want more vegetables in the recipe.
- Sprinkle extra herbs on the casserole then serve the dish for fresh taste.
STORAGE INFORMATION:
FRIDGE:
- Store the casserole in the box for 4 days.
FREEZER:
- Wrap the portions separately, then freeze for three months.
FAQs:
Can I make this recipe earlier than required time?
- Yes, you may cover the assembled casserole and refrigerate for one day then bake when need to serve.
Why do I feel the casserole is watery?
- The zucchini contains liquid that gives a watery casserole. Squeeze the zucchini properly for better results.
Are extra vegetables good to include in this dish?
- Yes, you may add mushrooms, corn, peas, or broccoli as per your choice.
NUTRITIONAL INFORMATION:
Iron: 0.002 g
Total Carbs: 18 grams
Vitamin A: 3,900 IU
Fiber: 5 grams
Calcium: 0.18 g
Calories: 195 kcal
Protein: 8 g
Sodium: 0.42 grams
Potassium: 0.48 g
Net Carbs: 13 grams
