Italian Summer Casserole

This can be a scrumptious meal we loved final night time. We might be having this extra typically thought the summer time whereas our zucchini crops producing full steam.

Serving Measurement: four


  • 2 medium zucchini
  • 1 medium eggplant
  • 1 pint cherry tomatoes
  • four giant cloves garlic
  • 1 tablespoon Italian herbs
  • 2 tablespoons olive oil
  • 1/four cup recent basil
  • 1/four cup vegan Parmesan almond cheese

for 1 cup vegan Parmesan cheese:

  • 1 cup almond meal
  • 2 tablespoons dietary yeast
  • 1 teaspoon garlic powder
  • half teaspoon salt
  • 1/four teaspoon mustard powder
  • 1/eight lemon grass powder (non-compulsory however good)
  • pinch cayenne (elective however give a bit of warmth and chew)

Italian Casserole


to make the vegan Parmesan cheese:

  1. If almond meal just isn’t obtainable you possibly can put 1 cup almonds in a meals processor and course of till the consistency of grainy flour.
  2. Place the almond meal in a bowl.
  3. Add the remainder of the components for the “cheese” and whisk nicely to combine.
  4. It will make greater than it’s worthwhile to the casserole, however the remaining could be saved in an hermetic jar and used later.

to make the casserole:

  1. Pre-heat the oven to 350ºF / 177ºC.
  2. Oil an oven-proof baking dish about 9X9.
  3. Minimize the zucchini in rounds about 1/2 inch thick, then quarter every spherical.
  4. Place the zucchini items in a big bowl.
  5. Slice the eggplant in half inch rounds after which minimize into comparable sized items because the zucchini.
  6. Add the eggplant to the bowl with the zucchini items.
  7. Minimize the cherry tomatoes in half and add to the greens.
  8. Chop the basil.
  9. Drizzle the olive oil over the greens and blend properly.
  10. Sprinkle half of the vegan Parmesan cheese and Italian herbs over the greens and blend properly.
  11. Place the greens within the baking dish.
  12. Cowl with both baking parchment or aluminum foil and bake within the oven for 45 minutes.
  13. After 20 minutes, take away the baking parchment or aluminum foil.
  14. When the greens are tender, the meal is able to be loved.
  15. Sprinkle a bit extra of the vegan cheese and herbs.
  16. We loved the meal with a wholegrain baguette and a combined salad.

Recipe tailored from http://www.wellplated.com/tomato-egglant-zucchini-bake/