It’s hard to believe this recipe for Zucchini, Potato and Tomato Casserole was first posted way back in July of 2014 and yet it remains one of the most popular and shared recipes I have to date! Now updated and reformatted for Yummly!, I’d thought I’d share it with you again.
This Zucchini, Potato and Tomato Casserole is such an easy dish with an elegant presentation! Don’t be intimidated by the arranged nature, it took me less than 10 minutes to do this entire thing. I started from the center in a spiral motion and just circled the edge with the remaining zucchini and potato slices.
Caramelized onions line the bottom, while slices of zucchini, potato and tomato are arranged on top, overlapping slightly. We drizzled it with melted vegan margarine. This recipe was inspired and veganized from this recipe in Southern Living.
NOTE: Keep in mind this is a crust-free casserole, so it’s low in calories but also is more of a spoonable dish rather than say, a tart you could slice. I’ve never tried it with a crust, but a few readers have asked. I am inclined to believe the moisture content of the veggies might compromise its integrity. If you try it, let me know!
The casserole is baked for 30 minutes at 375 after which time I uncovered it and sprinkled with vegan parmesan cheese. I baked it another 35-40 minutes or until golden brown and tender. Let cool for 10 minutes prior to serving.
The perfect side dish to any meal. Actually if you are watching your calorie intake, it’s also a great entree as well! At about 228 calories per serving, I love to enjoy it this way.
- 2 Tbl vegan Margarine
- 1 large Onion sliced and caramelized until golden brown
- 2 medium Potato sliced 1/4" thick
- 2 medium Zucchini sliced 1/4" thick
- 4 Roma or Plum Tomatoes sliced 1/4" thick
- 1 tsp Salt
- 3/4 tsp Pepper
- 2 Tbl vegan Margarine melted
- 1/3 C vegan Parmesan
Preheat oven to 375 degrees.
Melt 1 Tbl of vegan margarine[/url] in a medium skillet over medium heat. Add onions and saute for 15-20 minutes until tender and caramelized.
Spray a quiche pan or round baking dish with cooking spray.
Spoon caramelized onions into the pan and spread evenly.
Toss potatoes, zucchini and tomato slices with salt and pepper.
Arrange in a single layer over the onions, alternately and overlapping slightly.
Drizzle with melted vegan margarine and cover with foil.
Bake for 30 minutes.
Remove foil and sprinkle with vegan Parmesan.
Do not cover and bake for an additional 35-40 minutes or until golden brown.
Let stand for 10 minutes before serving.