Vegan Tomato-Zucchini Bake Recipe

About this recipe

A hearty and flavorful vegan casserole featuring zucchini, tomatoes, and onions, topped with crispy breadcrumbs. Perfect for a satisfying dinner.

Ingredients

• - Schwartz Oregano
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Nearly Naked Veg Basil 100g
• 250Ml Ktc Coconut Oil 250ml
• - Tata Salt
• 227G Paxo Golden Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Scrub the zucchini and slice them into 1/4-inch thick rounds.
3. 3. Peel and quarter the tomatoes.
4. 4. Peel and thinly slice the onion.
5. 5. Heat 6 tablespoons of coconut oil in a large skillet over medium heat. Add the zucchini and onion, and sauté until softened, about 5 minutes.
6. 6. Add the tomatoes to the skillet and cook for an additional 2 minutes, stirring gently.
7. 7. Season the mixture with 1/4 teaspoon of oregano, 1/4 teaspoon of basil, and 1 teaspoon of salt. Stir to combine.
8. 8. Transfer the vegetable mixture to a greased casserole dish. Spread it out evenly.
9. 9. Sprinkle 1/2 cup of bread crumbs evenly over the top and dot with 2 tablespoons of olive oil.
10. 10. Bake in the preheated oven for about 1 hour, or until the top is golden and the vegetables are tender.
11. 11. Remove from the oven and let cool for a few minutes before serving. Enjoy your vegan tomato-zucchini bake!