As a mother, nothing has given me greater pleasure than teaching my sons to cook. We have spent many a pleasant hour, creating together in the kitchen.
A few years ago, while cutting zucchini for baked breaded zucchini, my son (who was 13 at the time) noticed that we had some left over slices. He immediately said, “Mom, I’ll bet we could make a really neat little casserole with those!”
“Go for it!” I relied as I cut him loose to create!
I told him I’d be in the living room if he had any questions and walked away.
Less than an hour later, he presented us with supper, a vegan version of a baked zucchini casserole. No eggs. No cheese. No meat. Just vegetable goodness, absolutely dripping with flavor from the addition of leftover homemade marinara sauce. It was seriously good!
Baked Zucchini Casserole Is
- Comfort Food
- Fun to make
- A great way to use leftovers
Here are the instructions as written by my son when he was thirteen years old.
It’s really tasty and super easy! Enjoy!
Step 1: Slice Zucchini into 1/4-inch Thick Rounds
I sliced one medium zucchini. Just use as many as will fit in your desired casserole dish.
Step 2: Layer the zucchini slices in the bottom of your casserole dish
Step 3: Top the Zucchini Slices with Marinara Sauce
Use enough marinara sauce to cover the zucchini nicely. You may have some marinara sauce left over. That’s fine.
Step 4: Sprinkle with Nutritional Yeast
Step 5: Bake for 30 minutes at 375 degrees.
Remove when hot and bubbly. Serve warm with a salad and fruit.
Slice enough zucchini to fit into desired casserole dish. Top the zucchini with enough marinara sauce to nicely cover it. Sprinkle with nutritional yeast. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover and bake an additional 10 minutes.