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Potato Zucchini Casserole with Almond Pecan Parmesan


  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 people 1x
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Ingredients

For the Vegan Parmesan Cheese

  • 1/2 cup slivered almonds (raw, unsalted)
  • 1/2 cup pecans (raw, unsalted)
  • 2 tsp sesame oil (toasted)
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt (fine)
  • 2 tbsp nutritional yeast

For the Casserole

  • 2 medium sized potatoes (I used Yukon Gold)
  • 2 medium sized zucchini
  • 1 small onion
  • 2 tbsp olive oil (extra virgin)
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 2 large cloves garlic (minced)
  • Sea salt & pepper to taste

Instructions

Preparing the Vegan Parmesan Cheese

  1. Add all ingredients to food processor.
  2. Pulse on high until ingredients are fine and crumbly.
  3. Set aside.

Preparing the Casserole

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Chop the zucchini into equal sized rounds.
  3. Chop the potato into bite-sized chunks. Set aside.
  4. Dice onion.
  5. Add 1 tablespoon olive oil to fry pan.
  6. Add onion and minced garlic to pan.
  7. Cook until onion turns opaque.
  8. Add spices and stir thoroughly.
  9. Add zucchini and potato and cook until semi-tender. Avoid cooking until completely tender.
  10. Pour potato, zucchini and onion mixture into bowl.
  11. Add 1/2 cup vegan parmesan cheese, sea salt and pepper to taste and the remaining olive oil. Stir until vegetables are well coated.
  12. Place ingredients into a medium-sized casserole dish.
  13. Top with the remaining parmesan cheese.
  14. Cook for approximately 30 minutes until vegetables are tender.
  15. Stir thoroughly before serving.
  16. Serve hot with a side salad and some vegan garlic bread.

  • Category: Main Dish