Garden Vegan Zucchini Casserole

ByHannah Peterson

Garden Vegan Zucchini Casserole

This Garden Vegan Zucchini Casserole is the kind of comforting dish that looks just like the one in the picture — golden on top, creamy inside, and packed with fresh vegetables. Layers of zucchini, colorful peppers, herbs, and a rich dairy-free sauce bake together into a casserole that’s both hearty and healthy.

The zucchini softens perfectly while baking, the top turns slightly crispy, and the inside stays creamy and full of flavor. It’s perfect for using fresh garden vegetables and makes a wonderful weeknight dinner or potluck dish.

🛒 Ingredients

Vegetables

  • 3 medium zucchini, thinly sliced
  • 1 yellow squash, sliced (optional)
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil

Creamy Vegan Sauce

  • 1 cup unsweetened plant milk
  • ½ cup raw cashews (soaked 10 minutes)
  • 3 tbsp nutritional yeast
  • 1 tbsp cornstarch
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • Salt and black pepper to taste

Topping

  • ½ cup vegan shredded cheese
  • ¼ cup breadcrumbs (optional for crispy top)
  • Fresh parsley or thyme

👩‍🍳 Instructions

1️⃣ Preheat the Oven

Preheat oven to 375°F (190°C) and lightly grease a baking dish.

2️⃣ Sauté the Vegetables

Heat olive oil in a pan over medium heat.

Cook:

  • onion
  • garlic
  • bell pepper

for 3–4 minutes until fragrant.

Add zucchini and corn and cook another 2–3 minutes.

3️⃣ Make the Creamy Sauce

In a blender combine:

  • plant milk
  • soaked cashews
  • nutritional yeast
  • cornstarch
  • Italian seasoning
  • paprika
  • salt and pepper

Blend until smooth and creamy.

4️⃣ Assemble the Casserole

Spread the sautéed vegetables in the baking dish.

Pour the creamy sauce evenly over the vegetables.

Top with vegan cheese and breadcrumbs.

Add a few extra zucchini slices on top for the same look as the picture.

5️⃣ Bake

Bake for 30–35 minutes until the top is golden and bubbly.

6️⃣ Rest and Serve

Let the casserole rest for 10 minutes before slicing so it holds its shape.

Sprinkle with fresh herbs before serving.

🥗 Storage

  • Fridge: up to 4 days
  • Freezer: up to 2 months
  • Reheat: oven at 350°F (175°C)

This Garden Vegan Zucchini Casserole is creamy, colorful, and comforting — exactly like the dish shown in the picture. It’s a great way to turn simple vegetables into a hearty meal that everyone will love.

Perfect for summer gardens, family dinners, or healthy meal prep.

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