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.
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.
Vegan Recipes
Vegan Zucchini Casserole
- Prep20 min
- Cook35 min
- Total55 min
- Servings6 servings
- Calories210 kcal
Ingredients
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.
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.
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Total fat | 8 g |
| Sodium | 420 mg |
| Total carbohydrate | 29 g |
| Fibre | 3 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
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. 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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