Zucchini Tomato Casserole (Vegan)

You know zucchini is a super healthy vegetable as it is rich in fiber and a staple for low carb diets. So we try to use it in several ways during summer.

Summer is the time we enjoy zucchini/courgette the most. Besides this vegan casserole, we often use this versatile vegetable to make vegetarian recipes like mucver fritters, zucchini stew with tomatoes and cheesy zucchini casserole.

This zucchini casserole recipe is one of the most popular recipes on the blog. It is a great summer dish because it is the best option when the temperature is high outside. Perfect way to use up the zucchini you have too! Enjoy it as a light lunch/dinner or a side dish.

And when we still have an abundance of zucchini, we make either our ultimate vegan zucchini bread or chocolate zucchini bread for afternoon tea time.

Ok let’s move on to the details of this zucchini tomato casserole now.

Why Everyone Loves This Recipe

• It is incredibly easy to make. Very similar to our Vegan Cauliflower Bake With Tomato Sauce. The ingredients themselves are very easy and quick to prepare and once the casserole is in the oven to bake, you can simply sit back and wait.
• It is a favorite vegetarian recipe amongst our readers because of its simplicity and versatility, you can easily substitute any of these ingredients and even easily add some others!
• This is a recipe you can make ahead of time. Reheat it or just serve at room temperature.
• Not only is this a delicious flavor-packed dish, but it is low calorie and stuffed with nutrients too. Zucchini and tomatoes are full of nutrients and antioxidants.
• You can use the leftovers as a topping on your pasta or salad. For example, we love it in our wheat berry salad.

How To Make

This is an incredibly easy recipe to make and once it's inside the oven, you can simply sit back and relax – or make one of our delicious accompaniments!

1. Make the tomato mixture. Combine the pureed tomatoes, garlic, parsley, spices, green onions, olive oil, vinegar, and lemon juice. Make sure you mix the ingredients well so they are equally distributed.

2. Thinly slice the zucchinis and combine them with the pureed tomato mixture. Each slice should be well coated in the red sauce. Use your hand to help coat them without breaking the slices. and place them in a baking dish. 

3. Grease a baking dish with a little oil or using a cooking spray.  Layer the zucchini slices and bake. The key is to prevent the zucchini layers from becoming too thick.

4. Bake the dish for roughly 45 minutes or until the top gets a nice golden brown color. Transfer the slices to your prepared baking dish. The key is to prevent the zucchini layers from becoming too thick.

Variations

• You can substitute the parsley with fresh coriander/cilantro or fresh basil leaves.
• You can easily substitute the green onions with either white or red onions. You can even try using shallots or salad onions.
• To create a chunkier texture, try using sliced tomatoes instead besides tomato puree.
• You can make a cheese mixture combining grated parmesan cheese and mozzarella cheese. Sprinkle some to the mixture before baking if you want.
• You can add a few more veggies like eggplants and cherry tomatoes to get even more summer flavors. 
• For a crunchy topping, you can sprinkle panko or bread crumbs on the top and then bake. If you want, use gluten-free breadcrumbs.

Tips

• Slice the zucchini thinly. You can use a mandoline slicer to do this.
• Use the freshest and tastiest tomatoes you can find. They give the best flavor you need in this zucchini tomato casserole. If you can’t find good tomatoes, then we would suggest you add 1-2 tablespoons of tomato paste.
• For the vinegar, it is also very important to use a good quality flavorful kind. For this courgette recipe, we prefer using grape vinegar. Apple cider vinegar is a fantastic choice too and has a good balance of sweetness and tang. Here is a great article describing the differences between types of vinegar. You can experiment with some of them and see which you prefer.
• If you don’t like the aroma of vinegar or don’t have it on hand, use more lemon juice instead.
• Make sure 4-5 slices of zucchini overlap in the baking dish, not more than this. So make sure your baking pan is not too small for all the slices.

Serving Suggestions

You can serve this casserole either hot or at room temperature. We always pair it with some yogurt or cacik dip. If you are following a vegan diet, use your favorite plant-based yogurt. 

If you are planning to have it for a lunch or dinner menu, you can also make some orzo rice pilaf or bulgur pilaf to serve on the side.

How To Store

You can store this zucchini tomato bake either before or after it has been cooked. To store it before, combine and layer all of the ingredients inside the baking dish. Simply place a layer of plastic wrap on the surface of the zucchinis and then wrap the entire dish.

The same method applies for an already baked zucchini casserole; simply place a layer or wrap on the surface, then wrap the entire dish.

Store the zucchini and tomato casserole inside the refrigerator for up to 5 days, cooked or uncooked.

If you want to store any leftover casserole, transfer them to an airtight container and keep them inside the refrigerator for roughly 4-5 days.

FAQs

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