This Vegan Zucchini Tomato Casserole is the best summer side dish ever. No cheese, no cream, no beef, no eggs in this vegan casserole, but it is bursting into flavors. Even vegetable haters gobble it up and ask for more!
This zucchini tomato casserole is one of my favorite summer dishes. You will need such a light dish when the temperature is high and this underrated vegetable is in season. I promise, it is not boring at all although there is no cream, no cheese or any kind of meat in this casserole. It is vegan and totally a skinny zucchini recipe bursting into summer flavors. If you are into this kind of dishes, go check out our top 6 Vegan Zucchini Recipes too!
You might think that it is one of those “tasteless” vegan dishes if you are one of those who add cheese or cream in everything to make it tasty. I’m quite sure that this summer casserole will become one of the dishes you make often because it is incredibly scrumptious and the recipe couldn’t be easier.
There is another zucchini casserole recipe on the blog named Shredded Zucchini Casserole, which has become one of the most popular recipes on Give Recipe. Please check it out if you like your zucchini with cheese and on the sweeter side. But if you love tart and spicy dishes, keep reading this one. I would suggest that you try both recipes this summer and decide on your favorite.
What’s in this zucchini tomato casserole?
Fresh summer tomatoes make dishes tastier and the amazing taste of this zucchini tomato casserole is mainly coming from summer tomatoes. But they are not alone. Green onions, parsley, garlic, lemon juice, vinegar and spices come together and create one of the yummiest skinny dishes ever.
Unlike winter casseroles which are mostly heavy and warming, this zucchini and tomato casserole gives you a feeling of refreshment thanks to the tangy tomatoes, herbs and lemon. Vegetables get sweet when roasted, so zucchini gives a very nice sweetness to the casserole and there becomes the perfect balance of flavors. Finally, garlic and spices make a great touch and the casserole becomes addictive for everyone. It is so good that there will probably be no leftovers, but if there is, you don’t need to heat it. It tastes even better when cold.
How to make zucchini and tomato casserole recipe
The recipe is quite straightforward. Slice zucchinis thinly. In a separate bowl combine pureed tomatoes, mashed garlic, lemon juice, vinegar, chopped parsley, green onion, salt, chili powder and ground black pepper. Pour it over zucchini slices and combine them well. I do it with my one hand to make sure all zucchini slices are coated with the sauce.
Transfer them into a large baking dish and bake at 350F for about 45 minutes or until the top gets golden. It is better to use a large shallow baking dish so that you can put them in a thin layer. The zucchini slices get mushy if you just pile them in a small and deep dish.
Other Vegan Zucchini Recipes You Might Like
- Smoky Zucchini Baba Ghanoush – Little Ferraro Kitchen
- Unstuffed Zucchini Casserole – Give Recipe
- Vegan Zucchini Chocolate Bread – Give Recipe
- Vegan Zucchini Tomato Gratin – Turnip The Oven
- Zucchini with Olive Oil – Give Recipe
This is an easy to make casserole and makes a great side dish on special occasions like Thanksgiving. I have some more suggestions for your Thanksgiving menu.
Other Recipe Ideas For Your Thanksgiving Menu
- Vegetarian Cabbage Casserole In Oven
- No Yeast Bread Rolls
- Soft Dinner Rolls
- Cauliflower Curry Salad
- Green Ben Casserole Healthy
- Cheesy Mashed Potato Recipe
See our other casserole recipe videos here:
Vegan Tomato Zucchini Casserole
No cheese, no cream, no beef, no egg in this casserole, but it is bursting into summer flavors. This is an addictive zucchini casserole even for vegetable haters!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Side Dishes
- Method: Baking
- Cuisine: Turkish
- 3 large zucchinis, (1 pound) thinly sliced
- 3 large tomatoes, pureed (makes 2 cups)
- 6 cloves garlic, mashed
- 1/4 cup chopped parsley
- 1/2 cup chopped green onions
- 1 lemon, squeezed
- 1 tablespoon vinegar
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder, Mexican or another type
- Preheat oven to 350F (180C).
- Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.
- Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.
- Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or the top gets golden.
- Serve hot or cold.
Keywords: zucchini recipes, vegan zucchini recipes, zucchini tomato casserole
This post was originally published in 2015 and we are updating it today with additional information.