Zucchini Casserole | Vegan

Zucchini casserole is one of my favorite dishes to eat in early fall. Zucchini season is coming to a close in my area and cool evenings make me crave warming and hearty food.

Zucchini Casserole

  • 1/2 Beyond Beef (I cook the whole pound but save the other half for another meal and I’m cooking for two…unless I want left overs)
  • One medium zucchini
  • One medium tomato
  • My Marinara sauce
  • Vegan Mozzarella shreds ( I like the Aldi brand the best!)

Brown the beyond meat and make marinara sauce. Combine for a meat sauce. In a casserole dish make alternating layers of the marinara, zucchini and tomatoes. Put in the oven for 30-45 minutes or until the zucchini and tomatoes are soft. Cool 10 minutes before serving. Top with fresh basil and serve with vegan buttered bread.

I like extra sauce on mine…that’s why my bowl looks more like a chunky soup!! 😆

2 responses to “Zucchini Casserole | Vegan”

  1. Thanks so much!

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