Vegan Zucchini Casserole
🌱 Vegan Zucchini Casserole 🧀
This Vegan Zucchini Casserole is a creamy rice bake topped with zucchini rounds, cherry tomatoes, and a layer of dairy-free cheese that pulls when you scoop it. No eggs. No dairy. The zucchini stays tender. The top browns in the oven.
I love salting the zucchini first so the pan doesn’t turn watery. A handful of parsley at the end makes it look finished. Don’t skip the rest or the first scoop falls apart. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Casserole 💚
- 🌱 Completely vegan
- 🥒 Tender zucchini rounds
- 🧀 Dairy-free cheese pull
- 🍅 Roasted cherry tomatoes
- 🍚 Creamy rice base
- 🧊 Great leftover
The Secret to a Bake That Isn’t Watery
Salt the zucchini slices and pat them dry. Cook the rice in a little less liquid than usual so it can take the vegetable moisture. Cheese goes on for the last 10 minutes so it browns instead of just melting into a sheet. Rest 10 minutes before you scoop.
Frequently Asked Questions ❓
Can I use cauliflower rice? 🥦
Yes. Squeeze it dry first. The bake will be lighter and less creamy.
Which vegan cheese melts? 🧀
A mozzarella-style shred. A drop of oil on top helps if your brand stays matte.
How do I store it? 🧊
Fridge 4 days. Reheat covered at 350°F (175°C) until hot.
🌱 Vegan Zucchini Casserole
Ingredients 🛒
- 2 medium zucchini, sliced into rounds
- ½ teaspoon salt, divided
- 2 cups cooked rice
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ½ cup plant milk
- 2 tablespoons nutritional yeast
- 1 teaspoon Italian seasoning
- 1 cup shredded vegan mozzarella
- 1 cup cherry tomatoes, halved
- Chopped parsley, for serving
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Salt the zucchini and pat dry.
- Sauté onion in oil 4 minutes. Add garlic. Stir in rice, plant milk, nutritional yeast, Italian seasoning, and remaining salt.
- Spread the rice in a baking dish. Layer zucchini and tomatoes. Top with vegan cheese.
- Bake 30–35 minutes, until the cheese is browned and the zucchini is tender.
- Rest 10 minutes. Finish with parsley.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 210 |
| Protein | 6g |
| Net carbohydrates | 26g |
| Total carbohydrates | 29g |
| Fiber | 3g |
| Total fat | 8g |
| Sodium | 420mg |
Estimates based on a rice and zucchini casserole with vegan mozzarella. Exact numbers may vary by cheese brand.
Notes & Tips 💡
- Yellow squash can replace half the zucchini.
- A spoon of tomato sauce under the rice makes it saucier.
- This slices cleaner the next day.
- Don’t skip the pat-dry or the cheese slides.
This Vegan Zucchini Casserole is cheesy, golden, and easy to scoop. A pan dinner that still pulls when you serve it. 🧀🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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