Yields 6 servings
There was a year when my garden was overflowing with zucchini. It was a zucchini avalanche! Since I’m never one to waste food, I tried just about every sweet and savory way to cook it up. This recipe managed to stay in my annual summer recipe rotation long after I finished my zucchini bumper crop.
Ingredients:
3 medium zucchini, halved lengthwise and thinly sliced
3 large russet potatoes, halved lengthwise and thinly sliced
¾ cup diced green or red bell pepper (about 1 small bell pepper)
¾ cup nutritional yeast
1½ teaspoons minced garlic (about 3 small cloves)
¾ cup diced red, white, or yellow onion (about 1 small onion)
½ cup dry bread crumbs
¼ cup olive oil
Salt and pepper, to taste
Optional Additions:
1 teaspoon red chili flakes added in step 2
Pinch of paprika added in step 2
Directions:
1. Preheat the oven to 400 degrees.
2. In a large bowl, combine all the ingredients.
3. Transfer the potato and zucchini mixture to a large casserole dish.
4. Bake for 30 minutes, mix the casserole, and then bake for another 30 minutes. Keep an eye on it for the last 10 minutes to prevent burning.
TONI’S TIPS:
>>If you notice the casserole is getting charred on the top, you can take it out, cover it with aluminum foil, and put it back in the oven for the remaining time.
TESTERS’ TIPS:
>>“For added flavor, use Italian-style bread crumbs. Also, sliced mushrooms would be a nice addition for texture and flavor.” —Kathryn H. from Concord, CA
MY TIPS:
