Vegan Casseroles…I think it’s an oxymoron, I mean every casserole recipe I see has 2 cans of cream of something soup, a stick of butter and 2 pounds of cheese! Okay maybe I am exaggerating a little, but they surely aren’t healthy, let alone vegan.
So I was super excited to see that Julie Hasson had a new book devoted to vegan casseroles! What a lifesaver for me on a busy Friday when I have to prepare something for potluck the next day!
When I received the book I began marking all of the recipes I wanted to try. Now the problem becomes, where to start?!
One thing I noticed is that Julie tried her best to make her recipes not only vegan but also healthy which is a huge plus for me. I also noticed that many of the recipes are not your typical casseroles as I think of them, by that I mean, throw everything into a casserole dish and bake. However they are simple one-dish meals whether cooked on a stove top or baked in the oven. Which is great!
Because I am extra busy now cooking at Emmanuel Institute, I decided to start with easy. And this unbelievable Zucchini and Basil Casserole jumped out at me with just a few ingredients and it has an amazing buttery crumb topping (which is always the favorite part of the casserole). I got permission from Julie and her publisher to share this recipe with you. They even sent me a nice picture from the book to share also. Did I mention the book has a bunch of pictures so you can see what your cooking before you cook it? That is a what truly makes a good cookbook great, if you ask me!
But that is not all! They also have offered to let my readers in on a great giveaway to win a BlendtTec 725 Designer Blender. That is a professional blender that will blend anything smooth…including those cashews we vegans like to blend. The giveaway will end on December 11 and 5 runners up will receive a FREE copy of Vegan Casseroles! So sign up below the to win!
Zucchini Basil Casserole with Buttery Crumb Topping
11/2 pounds zucchini
1/3 cup thinly sliced fresh basil
2 tablespoons non-hydrogenated vegan margarine, melted
3/4 teaspoon fine sea salt
Freshly ground pepper
1 recipe Buttery Crumb Topping
- Preheat the oven to 400°F. Grease an 8-inch square glass or ceramic baking dish.
- Trim off the ends of the zucchini, and shred them on a large box grater in a medium bowl. Add the basil, salt, and melted margarine, tossing until everything is coated. Add a few grinds of freshly ground pepper.
- Spread the zucchini mixture evenly into the prepared baking dish. Cover with foil and bake for 20 minutes. Carefully remove the foil, and evenly sprinkle the crumb topping over the zucchini. Return to the oven and bake for another 10 to 15 minutes, or until the top is browned and crispy.
Gluten-Free: Use gluten-free panko breadcrumbs in the topping.
Reprinted with permission from VEGAN CASSEROLES © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.
