Vegan Tomato Zucchini Casserole
- 3 large zucchinis, thinly sliced
- 2 cups pureed tomatoes
- 6 cloves mashed garlic
- 1/4 cups chopped parsley
- 1/2 cups chopped green onions
- 1 lemon, squeezed
- 1 tablespoons vinegar
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons chili powder
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Preheat the oven to 350 degrees Fahrenheit.
Mix pureed tomatoes, garlic, parsely, green onions, lemon juice, vinegar, olive oil, and spices in a medium bowl.
Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.
Transfer them into a large baking dish so that the layer is not very thick. Bake for about 45 minutes or until the top gets golden.
Serve hot or cold.