It’s hard to believe this recipe for Zucchini, Potato and Tomato Casserole was first posted way back in July of 2014 and yet it remains one of the most popular and shared recipes I have to date! Now updated and reformatted for Yummly!, I’d thought I’d share it with you again.
This Zucchini, Potato and Tomato Casserole is such an easy dish with an elegant presentation! Don’t be intimidated by the arranged nature, it took me less than 10 minutes to do this entire thing. I started from the center in a spiral motion and just circled the edge with the remaining zucchini and potato slices.
Caramelized onions line the bottom, while slices of zucchini, potato and tomato are arranged on top, overlapping slightly. We drizzled it with melted vegan margarine. This recipe was inspired and veganized from this recipe in Southern Living.
NOTE: Keep in mind this is a crust-free casserole, so it’s low in calories but also is more of a spoonable dish rather than say, a tart you could slice. I’ve never tried it with a crust, but a few readers have asked. I am inclined to believe the moisture content of the veggies might compromise its integrity. If you try it, let me know!
Ingredients:
1 TABLESPOON OF OLIVE OIL
1 MEDIUM ONION
2 CLOVES OF…