Creamy Zucchini Casserole (Vegan, Gluten Free).
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!
Ingredients
- 1 cup sweet onion finely chopped
- ½ cup vegan buttery spread
- 3 Tablespoons gluten free flour blend
- 1 ½ cups non-dairy milk I used So Delicious Unsweetened Coconut Milk
- 4 ounces vegan mozzarella cheese shreds I used Daiya mozzarella shreds
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 4 cups zucchini sliced
- 2 cups gluten free garlic breadcrumbs
Instructions
- Preheat the oven to 350 degrees.
- 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!
Nutrition
Calories: 342kcalCarbohydrates: 37gProtein: 7gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 737mgPotassium: 340mgFiber: 3gSugar: 5gVitamin A: 1117IUVitamin C: 20mgCalcium: 118mgIron: 1mg
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