August Zucchini Casserole

If you garden, you are probably up to your eyeballs in summer produce by now. We currently don’t have room for a garden where we live, and I do miss growing my own veggies. There is just something so primal about digging in the warm earth and nurturing your own nutrition to life. I guess you can take the girl out of the garden, but you can’t take the garden out of the girl! Fortunately, we have generous friends that are willing to share their bounty with us. Thanks Mary and Rohn! And, that’s how this simple and economical recipe was born.

Ingredients:

2 – 3 zucchini, thinly sliced

2 – 3 peppers (red or green), diced

1 medium onion, chopped

2 – 3 large tomatoes, diced (include the juice)

1 – 15 ounce can of chickpeas, rinsed and drained

1 cup shredded veggie cheese of your choice

Herbamare for seasoning

Vegan parmesan and Italian herbs (garlic, basil, oregano) for topping

Directions:

Preheat oven to 375 degrees.

Use a 13 x 9 inch glass casserole dish. Spread about 1 Tbsp olive oil in the bottom of the dish.

Layer one half of the zucchini, peppers, onions, tomatoes, and all the chickpeas.

Season with Italian herbs and Herbamare

Spread shredded veggie cheese over all.

Then layer the remaining half of the zucchini, peppers, onions, tomatoes and a final layer of zucchini.

Drizzle some olive oil over top, just a tablespoon or two (or you can spray some over the top)

Season with Italian herbs, Herbamare, and veggie parmesan. (You can make your own with this recipe: Vegan “Parmesan Cheese”)

Cover with foil and bake at 375 degrees for 1-1/4 hours.

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