Thursday, September 2, 2010

Cheesy zucchini casserole

Tonight's post is a quickie. Just a quick recipe and two pictures. Also, every recipe on my blog is vegan. ALWAYS. Enjoy!
Cheesy zucchini casserole
Cheesy zucchini casserole (adapted from's squash casserole)
8x8 or 9x9 pan
Box grater

Serves 4

  • 1 lb. zucchini (about 2 medium to large zucchini)
  • 1 onion (I used a red onion as it was all we had, but a sweet onion would have been great!)
  • 2 eggs worth of the powdered egg replacer (3 teaspoons powder, no liquid)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • a pinch lemon pepper
  • 1/4 cup vegan mayo
  • 1/2 - 3/4 cup nutritional yeast
  • 1/2 a cup shredded cheese (I needed the box grater because I had a half a block of Sheese strong cheddar to grate)
  • 1/4-1/2 cup soy milk
  • bread crumbs 
  • Slice zucchini into bite-sized pieces and dice onion small. 
  • Mix egg substitute, vegan mayo, nutritional yeast, shredded cheese, salt and peppers in a bowl until well-blended. 
  • Add milk until the sauce is like thick pancake batter. 
  • Pour onion and zucchini into a casserole dish and pour cheese mixture on top. 
  • Stir gently to cover vegetables.  Sprinkle with enough bread crumbs to cover the mixture. 
  • Bake, covered, at 350 F for 30 minutes, then uncovered for 15 minutes until golden brown and bubbly. 
  • Enjoy!


  1. YUMMM!!! I wish I could pull that out of the photo and eat it here in Chicago my dear! Mmmm.... :)

  2. That casserole looks so delish! I might have to try it out this week :)

  3. Doesn't vegan imply no cheese?