Vegan Cheesy Zucchini Casserole

Indulge in the ultimate comfort food with this Vegan Cheesy Zucchini Casserole—a rich, plant-based dish that’s perfect for any occasion. Featuring tender layers of zucchini smothered in a velvety cashew-based "cheese" sauce, this casserole brings nutritious ingredients like nutritional yeast, tahini, and almond milk together to create a dairy-free masterpiece. A crispy, paprika-seasoned panko topping adds the perfect textural contrast, while fresh parsley finishes the dish with a burst of color and flavor. Ready in just about an hour, this hearty casserole is a family-friendly meal that's ideal for showcasing summer zucchini or satisfying year-round cravings for a cheesy delight without the guilt. Whether you're hosting a gathering or preparing a weeknight dinner, this vegan zucchini casserole is a guaranteed crowd-pleaser!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Zucchini
• 2 tablespoons Olive oil
• 1 medium Red onion, diced
• 3 cloves Garlic, minced
• 1 cup Cashews, soaked for 2 hours and drained
• 0.5 cup Nutritional yeast
• 1.5 cups Unsweetened almond milk
• 2 tablespoons Lemon juice
• 2 tablespoons Tahini
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Panko breadcrumbs
• 0.5 teaspoon Paprika
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the zucchini into 1/4-inch thick rounds.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Step 4

In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, tahini, salt, and black pepper. Blend until smooth, creating a thick, creamy sauce.

Step 5

Layer half of the zucchini slices in an even layer in a 9x13 inch casserole dish.

Step 6

Pour half of the creamy sauce over the zucchini slices, making sure to spread it evenly.

Step 7

Add the remaining zucchini slices on top and cover with the rest of the creamy sauce.

Step 8

In a small bowl, mix the panko breadcrumbs with paprika. Add the remaining tablespoon of olive oil, and stir to coat the breadcrumbs evenly.

Step 9

Sprinkle the breadcrumb mixture over the top layer of the casserole.

Step 10

Cover the dish with aluminum foil and bake for 25 minutes.

Step 11

Remove the foil and bake for an additional 15 minutes or until the top is golden brown and crispy.

Step 12

Let the casserole cool for a few minutes before garnishing with fresh parsley.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	(1601.5g)

Amount per serving	% Daily Value*
Calories	1879.5

Total Fat 121.1g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 10275.3mg	0%
Total Carbohydrate 158.2g	0%
Dietary Fiber 21.7g	0%
Total Sugars 74.8g
Protein 55.5g	0%

Vitamin D 131.8IU	0%
Calcium 3207.3mg	0%
Iron 10732.5mg	0%
Potassium 3544.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 11.4%

Carbs: 32.5%