This easy casserole recipe is completely vegan –  no dairy, no eggs, all delicious. The zucchinis and tomatoes give a burst of summer flavor even on the coldest day.

Ingredients

• 4 medium zucchinis, sliced
• 3 FORGOTTEN FOODS FARM tomatoes, chopped
• 4 cloves of garlic, chopped
• ½ FORGOTTEN FOODS FARM onion, chopped
• 1 lemon, squeezed
• 1 tablespoon vinegar
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• parsley, chopped

Directions

Preheat oven to 350 degrees.

Add chopped tomatoes, garlic, onion, lemon juice, vinegar, olive oil, salt, black pepper, and cayenne pepper to blender. Blend together to make a creamy sauce.

Put sliced zucchini in a large bowl and pour the blended sauce over the zucchini. Stir well to make sure each zucchini slice is coated with the mixture.

Put the zucchini mixture into a large baking dish. Bake for approximately 45 minutes.

Once cooked, remove from the oven and top with chopped parsley.

Plate and enjoy!