Do I need to peel the zucchinis?

You don’t have to peel them, but you can if you want to. We love the hints of green color it adds to the dish as well as the crunchier texture.

Can I make the recipe with yellow summer squash?

Yes, you can. Both have a mild taste, so you will probably end up with the same result.

This dish can be frozen and will keep well inside the freezer. Make sure you place a piece of plastic wrap on the surface of the casserole before covering it. You can either store it inside an airtight container or wrap the entire baking dish. Keep the dish inside a freezer for up to 2 months. To heat again, simply thaw the casserole in the fridge before heating it in an oven.

Can I cook it on the stove instead of in the oven?

Yes, you can. Use a shallow pan for this so that the zucchini slices won’t get steamed and mushy. That being said, we should say that oven baking gives the dish a nicer flavor.

Zucchini Tomato Casserole (Vegan)

Zucchini casserole with a golden brown topping.

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4.3 from 17 reviews

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!

Author: Zerrin & Yusuf
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 1x
Category: Side Dishes
Method: Baking
Cuisine: Turkish
Diet: Vegan

Ingredients

Scale

3 large zucchini, (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

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Instructions

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.

Notes

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.
If you don’t like the aroma of vinegar or don’t have it on hand, use a bit 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.

Nutrition

Serving Size:
Calories: 160
Sugar: 8.1 g
Sodium: 1210 mg
Fat: 11.5 g
Carbohydrates: 14.3 g
Protein: 4 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/vegan-tomato-zucchini-casserole/