Discover this timeless and elegant Zucchini, Potato, and Tomato Casserole, a vegan-friendly dish that’s as beautiful as it is delicious! First shared in 2014, this recipe remains a favorite for its simplicity and stunning presentation. Perfect for summer gatherings or a cozy family dinner, this crust-free casserole is low in calories yet packed with flavor.
Don’t be intimidated by its intricate appearance—arranging the vegetables takes less than 10 minutes! Inspired by a Southern Living recipe and veganized for all to enjoy, this dish features caramelized onions, thinly sliced zucchini, potato, and tomato, drizzled with melted vegan margarine. It’s a spoonable, comforting meal that’s sure to impress.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 medium zucchini, thinly sliced
- 1 medium summer (yellow) squash, thinly sliced
- 1 large potato, thinly sliced
- 1 large tomato, thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup shredded Italian cheese (optional, omit for vegan)
Preparation:
STEP 1: Preheat the oven to 400°F. Sauté the diced onion in olive oil until softened (about 5 minutes), then add minced garlic until fragrant (1-2 minutes).
STEP 2: Thinly slice the zucchini, summer squash, potato, and tomato using a mandolin or sharp knife. Aim for uniform thickness for even cooking.
STEP 3: Spray an 8×8 baking dish with non-stick spray. Spread the caramelized onions and garlic on the bottom. Arrange the sliced vegetables vertically in an alternating pattern, overlapping slightly. Sprinkle generously with thyme, rosemary, salt, and pepper.
STEP 4: Cover with foil and bake for 30 minutes. Remove the foil, top with shredded Italian cheese (if using), and bake for an additional 15-20 minutes until golden and bubbly.
Serve warm and enjoy this vibrant, healthy casserole!
