July 15, 2014
Zucchini Potato Casserole
3 medium zucchini (courgette), quartered and cut into large pieces
3 large potatoes, peeled and cut into large chunks
1 medium green or red bell pepper, seeded and chopped
3 cloves garlic, crushed or finely minced
2 shallots, diced
1/2 cup (115g) dry bread crumbs
Crushed red pepper, to taste
Seasoned (or regular) salt and pepper, to taste
Paprika, to taste
1/3 cup (75g) olive oil
1 cup (225g) nutritional yeast (optional, but adds deliciousness)
Preheat the oven to 400 F (204 C).
In a large casserole dish, thoroughly mix together all the ingredients.
Place the casserole dish into the preheated oven. After 30 minutes, mix the ingredients some more, and let the casserole bake for another 30-40 minutes. Keep an eye on it to prevent it from burning.
Stir and serve.
- You can also cut the potatoes and zucchini into thinner slices using a mandoline or food processor, to help the flavors blend better.
- Other types of summer squash (e.g., gooseneck squash or yellow squash) would also work well in this recipe.
- You can find nutritional yeast in any Whole Foods or other organic market (try the bulk bins).
(Recipe and photo courtesy of Toni Okamoto of PlantBasedonaBudget.com.)
All figures are per serving (assumes 8 servings).
Fat: 9 g
Carbs: 34 g
Fiber: 6 g
Protein: 6 g
Sodium: 172 mg