Recipe type: side dish

Prep time: 15 min

Total time: 60 min

Serves: 4

Unlike winter casseroles which are mostly heavy and warming, this vegan tomato zucchini casserole gives you a feeling of refreshment.

This amazing taste of this vegan tomato zucchini casserole is mainy coming from summer fresh tomatoes. But they are not the only one. Herbs, garlic, lemon juice, vinegar and chilecome together and create one of the yummiest skinny dishes ever.



3 zucchinis, thinly sliced

3 tomatoes, pureed (makes2 cups)

6 cloves garlic, mashed

¼ cup chopped parsley

½ cup chopped green onions

1 lemon, squeezed

1 tbsp vinegar

3 tbsp olive oil

2 tsp salt

1 tsp black pepper

1 tsp mexican chile


Preheat oven to 350F (180C).

Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.

Then put zucchini slices in. Stir well using your hand so that each zucchini slice is coated with the red sauce.

Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes.

Serve hot or cold.


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