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

Preparation Time

15 mins

Cooking Time

45 mins



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A pan of Vegan Tomato Zucchini Casserole on top of a cutting board
  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Mix pureed tomatoes, garlic, parsely, green onions, lemon juice, vinegar, olive oil, and spices in a medium bowl.

  3. 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.

  4. 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.

  5. Serve hot or cold.