Vegan Zucchini Tomato Casserole Recipe

Name: Vegan Zucchini Tomato Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 250 g Zucchini Yellow; 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo; 400 g Pastazara Peeled Tomatoes In Tomato Juice; 16 g Orika Oregano; 500 ml Conscious Food Cold Pressed Coconut Oil; 1 kg Tata Salt (Vacuum Evaporated Iodised)

Italian cuisine · 150 calories

About this recipe

A wholesome and flavorful vegan casserole featuring zucchini, tomatoes, and aromatic herbs. Perfect for a satisfying dinner that’s both healthy and easy to prepare.

Ingredients

250 g Zucchini Yellow
50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
400 g Pastazara Peeled Tomatoes In Tomato Juice
16 g Orika Oregano
500 ml Conscious Food Cold Pressed Coconut Oil
1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large casserole dish, combine 1 1/2 lb of sliced zucchini, 1 tsp salt, 1/4 tsp dried oregano, and 1 tbsp coconut oil. Mix well to coat the zucchini evenly.
3. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 15 minutes.
4. Remove the casserole from the oven, uncover, and add 2 cups of diced tomatoes. Stir gently to combine.
5. Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the zucchini is tender and the tomatoes are slightly softened.
6. Remove from the oven, let it cool slightly, and serve warm as a hearty vegan dinner.