This creamy zucchini casserole is the best way to use up that garden zucchini! A flavorful sauce and crunchy bread crumb topping makes this irresistible!
Place the chopped sweet onion and vegan buttery spread in a pot, and cook over medium heat until softened, about 5 minutes.
Add the zucchini, and cook for about 5 minutes until it is crisp-tender, and looks bright green.
Add the gluten free flour, and stir for a minute. Add the non-dairy milk, vegan cheese, salt, pepper, and garlic powder, and continue to stir for a few minutes until the sauce thickens. Don't bring to a boil.
Pour the mixture into a casserole dish, and bake at 350 degrees for 15 minutes.
If you are making your own bread crumbs, you can make them while the casserole is in the oven.
Top the casserole with bread crumbs and bake for another 15 minutes. Enjoy!
Notes
Store leftovers in the refrigerator. They should stay fresh for about 4 days.If you want to make this ahead of time, keep the breadcrumbs separate, and top the casserole with them when you are ready to heat and serve this dish.I like to use my homemade gluten free bread crumbs for this recipe, but if you have a store bought brand you prefer, feel free to use that!