- 8 cups sliced zucchini
- 1 cup chopped onion
- 1/2 cup vegan chicken broth (such as Imagine)
- 2 cups cooked rice
- 1 cup shredded Daiya cheddar
- 1 cup vegan sour cream*
- 1/4 cup vegan Parmesan sprinkles, divided (such as Galaxy Foods)
- 1/4 cup Italian-seasoned breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Ener-G eggs
- Cooking spray
2. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes, until tender. Drain and partially mash the zucchini mixture with a potato masher.
Note: the idea is not to mash the zucchini smooth liked mashed potatoes; rather, it releases liquid as you mash, which will in turn keep the casserole moist while it bakes.
3. Transfer the zucchini mixture to a large bowl, along with the rice, cheddar, sour cream, 2 tablespoons Parmesan sprinkles, breadcrumbs, salt, black pepper, and Ener-G eggs. Spoon the mixture into a 13x9-inch baking dish coated with cooking spray.
4. Sprinkle with the remaining 2 tablespoons Parmesan sprinkles, and bake at 350 degrees for 30 minutes - the casserole should be bubbly.
5. Remove the casserole from the oven to preheat the broiler, then return to the oven and broil for 1 minute, until lightly browned on top.
Curl up with a bowlful and stay safe from the storm. Make this casserole your main dish, or serve alongside Gardein chicken:
or Match pork:
You could also serve alongside slices of Lightlife ham, or try chopping up the ham and adding right into the mix:
*Try a light vegan sour cream in this casserole, such as We Can't Say It's Sour Cream from Wayfare Foods.
8 servings (1 cup), Calories 197
Warm, and full of creamy rice and tender zucchini; this was very much like casseroles we ate in my childhood. Distinct but not overwhelming Parmesan flavor. I might use half zucchini and half yellow squash next time, and sprinkle the breadcrumbs on top instead of stirring into the filling for a little extra crunch. But this warm comfort food was exactly what I needed tonight.