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 VegWeb.com's squash casserole)
Equipment:
8x8 or 9x9 pan
Box grater

Serves 4

Ingredients:

• 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 

Directions:

• 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!