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.
Zucchini Potato & Tomato Casserole
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!
Zucchini Potato & Tomato Casserole
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.
Zucchini Potato & Tomato Casserole
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.
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Zucchini, Potato and Tomato Casserole {Vegan}
Ingredients
- 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
Instructions
- 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.
Meredith @ Unexpectedly Magnificent says
How do all of your meals look so good?!! Pinning this to make it later. 🙂
aimee says
Thank you so much Meredith 🙂 Let me know what you think if you decide to make it.
Beth says
Bought everything to make this, tonight. About how thick/thin did you slice the negetable? Sorr if it’s there and I missed it.
I might use a mandolin if they need to be wafer thin.
Thanks. I love all your recipes. Haven’t had a flop, yet.
aimee says
Thanks so much! I am glad you like the recipes 🙂 It’s nice to get some feedback. I sliced the veggies about 1/4″ thick. I’ll fix that in the recipe itself.
Beth says
I made it. It was perfect. Last night, I had it as my main/only dish, and just finished off the remainder, for lunch, now 🙂
So simple. Plus, it smells wonderful!
aimee says
I’m so glad you liked it! 🙂
Heather says
I made this tonight for dinner. I added tofurkey polish sausage chopped up with the onions. My boyfriend ate almost the entire thing! This is the first recipe of yours I’ve tried. Will definitely be trying more!
aimee says
I’m so glad you (and your husband) enjoyed it! It’s definitely one of my favorites so far. 🙂
Debbie says
I am going to make this for a party later this week. Do you have an approximate size of the pan?
aimee says
Mine is about a 12″ round tart/quiche pan, but since this is crustless, you could use any round baking dish regardless of size. Would love to know what you think after you make it! 🙂
AGF says
VEGAN Margarine & Cheese? Sounds like a lot of Soy product….which BTW is NOT good for men who don’t wanna develop breasts. I think I will try this with alittle real butter, regular parmesan cheese and Italian seasoning. I can already tell it’ll taste great. Great idea.
aimee says
I appreciate your concerns and I use very little soy in my cooking. I believe “everything in moderation” – for men AND women. However, the good news is that there are vegan options out there! Earth Balance makes a soy free buttery stick and Parma makes a soy free vegan parmesan topping. There are also others on the market as many people tend to shy away from so much soy in a vegan diet. There are so many dietary concerns (even within the vegan community) that we suggest you use our recipes as a guide and customize them to your own personal preferences. As this is a vegan recipe site, the products we recommend do not use animal products. You could use coconut oil in place of vegan margarine and grate walnuts for the topping. Nutritional yeast is also a good “cheesey” option for us vegans. Hope that helps! 🙂
marty gruver says
Do you know of anything that might be a good alternative to the onions?
aimee says
Hi Marty, I would recommend shallots if you don’t like onions. They are milder and still give a nice flavor. You could also use fennel if you like that. Or you could skip the onions all together and just season the veggies a bit more for flavor. Hope that helps! 🙂
Joanna says
Made this last night for my non-vegan hubby and I – huge hit! Added some sliced Gardien meatballs with the onions but I think it would have been just as delicious without. With all of the zucchini I anticipate in my CSA boxes for the rest of the summer, I’m sure this recipe will be in regular rotation. I couldn’t make it as pretty as yours though! Thanks!
aimee says
The Gardein meatballs sound interesting! I’ll have to try some variations like that next time around. Thanks for sharing 🙂
Meg says
This looks delicious!! Can you make it ahead of time (1-2 days)?
aimee says
Meg, I am not sure it would hold up because I think the zucchini might seep out its liquid. That being said, I did save the leftovers and reheated them the next day and they were great. It didn’t look as pretty, but it tasted great 🙂
Jaime says
Hi Aimee, made this last night! It was absolutely delicious:) I added mushrooms to the onions (YUM) and used coconut oil to caramelize the onions and mushrooms & olive oil on the rest! So, if you don’t like vegan margarine, there are other options:) Also, I made my own parmesan with nutritional yeast, sea salt and toasted sesame seeds!! Thanks so much for your inspiration:) Will definitely be making this again!
aimee says
Thank you so much for the great comment! I’m glad you customized it. I am so in love with mushrooms. Gonna do that next time for SURE. 🙂
Sam (the Quantum Vegan) says
Man, I just ate dinner not too long ago and this is making me hungry! Great seasonal recipe. 🙂
Pintoo says
There is something wrong with the recipe. I made it yesterday and it was all watery at the bottom. I followed the recipe exactly as it says. Zucchini needs to be salted and the excess water needs to be squeezed out from zucchini, and then it would be perfect. Any suggestions??
Joann says
I just made this dish to go with green pea soup and my family loved it. Ithink not only looked beautiful it tasted delicious. I didn’t have vegan cheese so thanks to other comments I used ground up walnuts, nutritional yeast and a little bit of pink Himalayan salt Mixed together.
Stella Anton says
This was so good, I wish I had done two casseroles instead of one! I also used mushrooms together with the onions, as someone else suggested above. Moreover I added some thyme, sage, and fresh parsley. Next time I’m gonna try some fennel too, I think it will be even more delicious! I used olive oil instead of margarine and it worked just fine.
Kim says
Made this tonight, easy , delicious and healthy.
Joanne Salihu says
Delicious!
Carol Jones says
How many people does this recipe feed? I am having a dinner party for 20 and want to get the servings correct.
aimee says
Hi Carol, I just added the servings to the recipe. My guide is 4 if it’s a main dish, or about 6 as a side. I do want to let you know that I labeled it as a “casserole” because you will use a spoon to remove the end product, it’s not able to be sliced since there is no actual crust. The vegetables sit on a bed of onions. Also, if you hover on the ‘6’ in the recipe card where is says “serves 6 people as a side dish”, you will see a little slider that allows you to adjust the servings up or down. The ingredients adjust accordingly. I hope that helps! Good luck with your dinner party 🙂
Tish says
Just stumbled upon this recipe as I had a zucchini and tomatoes to use up. So delicious!! Thank so much. Always a bonus when I see my vegan husband enjoying a dish I make.
Barbara Lindberg says
Thanks for offering this yummy recipe for those of us who are moving into a different style of eating.
aimee says
🙂
Michelle says
Has anyone substituted the potato for sweet potato, to make this nightshade friendly?
Michelle says
I meant friendly for those of us avoiding nightshades
Mandy says
So good! I added fresh basil and it was delicious! Thank you!
Cristina Mckay says
I made this for dinner tonight as a side with vegan chikin. It was wonderful! So flavorful with few ingredients. This will definitely be a part of our dinner rotation <3