Zucchini Casserole

This Zucchini Casserole comes together in under 30 minutes, is vegan, super easy to make with simple ingredients and so satisfying, filling. It will be devoured by everyone in your family, even picky kids will eat vegetables from now on. You can be sure it is a home run and so foolproof it almost makes itself, so you can relax, sit down, and enjoy.

For me the beauty of casseroles is that you can start with a minimum preparation time and effort and at the end you have everything ready with big flavor.

You know this from my Hashbrown Casserole, the Green Bean Casserole or my Twice Baked Potato Casserole. 

If you are looking for more Casserole recipes, take a good look and use the search bar.

Why you will love this Zucchini Casserole 

Plain and simple, it is so easy to make with an amazing result you can't imagine.

As always, I make it as easy as possible for you to follow the instructions. Step by step pictures show you exactly what's comes next and how it is supposed to look like. No surprises and you get a result that you can be proud of.

You need only simple ingredients that you probably always have in stock in your pantries. The result is packed with amazing flavors and a great texture, satisfying, creamy, comforting and impressive.

What you need for this Zucchini Casserole Recipe

You will need a 10 inch round casserole ready, greased with vegan butter.

Please make sure to have the following ingredients ready:

• Zucchinis
• Coconut milk
• Vegan butter
• Onions
• Nutmeg
• Garlic
• Breadcrumbs
• Vegan parmesan
• Italian herbs

How to make Zucchini Casserole

Preheat your oven to 430°F, get your casserole prepared and ready.

Start with a skillet or casserole which is large enough. Melt 2 tablespoon vegan butter and reserve the rest for later.

When hot, add onion and garlic, fry for 2 minutes. Then give the zucchini slices to the pan and fry for 5 minutes more.

Now add coconut milk and nutmeg. Cook all for 2 minutes more on medium heat. Stir in half of the breadcrumbs and half of the vegan parmesan.

Next give remaining vegan butter into a small bowl, mix with breadcrumbs and Italian herbs, remaining vegan parmesan. Season with a pinch of salt and pepper.

Finally transfer zucchini mixture to the prepared casserole and top with remaining breadcrumb mix. Bake for around 20 minutes.

After baking please allow top cool down for around 5 minutes before serving on plates, enjoy.

Storage and serving suggestions

Leftovers stored properly in an airtight container with a lid on top will last 5 days in the fridge.

Pro tip for meal prep: you can make everything ahead, except the breadcrumbs topping. I recommend to give the topping over the casserole just before baking.

Other zucchini recipes that you might want to try are my Zucchini Fritters or the Zucchini Lasagna.

Try this Zucchini Casserole and let me see all your remakes with a tag on Instagram or Facebook.

Cheers, Florian.

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Zucchini Casserole

Yield: 4

Prep Time: 2 minutes

Cook Time: 28 minutes

Total Time: 30 minutes

This Zucchini Casserole comes together in under 30 minutes, is vegan, super easy to make with simple ingredients and so satisfying, filling. It will be devoured by everyone in your family, even picky kids will eat vegetables from now on. You can be sure it is a home run and so foolproof it almost makes itself, so you can relax, sit down, and enjoy.

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Ingredients

• 3 medium zucchinis, cut into thin slices
• ½ cup coconut milk
• ½ cup onions, chopped
• 3 tablespoon vegan butter
• 4 cloves garlic, chopped
• 1 teaspoon nutmeg
• 1 cup Panko breadcrumbs  (use gf, if needed)
• Vegan Parmesan Cheese (3 ingredients, 1 min)

• 2 teaspoon Italian herbs
• salt, pepper to taste

Instructions

1. Preheat your oven to 430°F, get your casserole prepared and ready.
2. Start with a skillet or casserole which is large enough. Melt 2 tablespoon vegan butter and reserve the rest for later. When hot, add onion and garlic, fry for 2 minutes. Then give the zucchini slices to the pan and fry for 5 minutes more.
3. Now add coconut milk and nutmeg. Cook all for 2 minutes more on medium heat. Stir in half of the breadcrumbs and half of the vegan parmesan.
4. Next give remaining vegan butter into a small bowl, mix with breadcrumbs and Italian herbs, remaining vegan parmesan. Season with a pinch of salt and pepper.
5. Finally transfer zucchini mixture to the prepared casserole and top with remaining breadcrumb mix. Bake for around 20 minutes.

Nutrition Information:

Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 283Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 430mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 13g

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