Vegan Tomato Zucchini Casserole

Zucchini and tomato casserole topped with herbs in a baking pan.

3.9 from 11 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!


  • 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


  1. Preheat oven to 350F (180C).
  2. Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.
  3. 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.
  4. 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.
  5. Serve hot or cold.

Keywords: zucchini recipes, vegan zucchini recipes, zucchini tomato casserole