Tomato Zucchini Casserole

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.



  • 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



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!