Dairy-Free Cheesy Zucchini Casserole
Indulge in the creamy, comforting goodness of this Dairy-Free Cheesy Zucchini Casserole, a must-try recipe for plant-based eaters and anyone seeking a wholesome, guilt-free dish. Made with tender golden zucchini slices, a luscious dairy-free "cheese" sauce crafted from nutritional yeast and almond milk, and a perfectly crispy breadcrumb topping, this casserole is both satisfying and nourishing. The zesty hints of lemon juice and Dijon mustard elevate the flavors, while aromatic onions and garlic create a savory foundation. Quick to prepare in just under an hour, this casserole makes for a delightful weeknight dinner or an impressive addition to any potluck. Garnished with fresh parsley for a pop of color and flavor, it's a crowd-pleasing vegan recipe so rich and cheesy, everyone will be asking for seconds!
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 large onion
- 3 large garlic cloves
- 1 cup nutritional yeast
- 1.5 cups unsweetened almond milk
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup bread crumbs
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into 1/4 inch thick rounds.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the zucchini slices in batches, cooking until they start to brown slightly and soften, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add another tablespoon of olive oil and the chopped onion.
Cook until the onion is translucent, about 5 minutes. Stir in minced garlic and cook for another minute. Remove from heat.
In a large mixing bowl, whisk together the nutritional yeast, unsweetened almond milk, and cornstarch until smooth.
Add the lemon juice, dijon mustard, salt, and pepper to the bowl with the sauce mixture and stir well.
Grease a casserole dish with a bit of olive oil.
Line the bottom of the dish with a layer of zucchini slices, followed by some of the cooked onions and a drizzle of the 'cheese' sauce.
Repeat layers until all zucchini, onions, and sauce are used, finishing with a generous layer of sauce on top.
Sprinkle the bread crumbs evenly over the top of the casserole.
Place the casserole in the oven and bake for about 25-30 minutes, or until the top is golden brown and bubbling.
Remove from oven and let cool slightly.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 24.1 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1084 mg | 83% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3800 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
