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!