Cheesy Zucchini Casserole Recipe

Zucchinis: Fresh, large zucchinis are the base of this casserole, providing a tender and mild flavor.

Vegan cheese: This dairy-free alternative melts beautifully and adds a creamy, cheesy taste.

Breadcrumbs: These add a crunchy texture to the top of the casserole.

Nutritional yeast: Adds a cheesy, nutty flavor and boosts the nutritional value.

Garlic: Freshly minced garlic enhances the overall flavor with its aromatic and pungent taste.

Olive oil: Used to coat the zucchini slices, adding richness and helping them to cook evenly.

When preparing the zucchinis, make sure to slice them evenly to ensure they cook uniformly. A mandoline slicer can be particularly useful for achieving consistent thickness. This will help the casserole bake evenly and prevent some slices from being undercooked while others are overcooked. Additionally, allowing the zucchini slices to sit with a light sprinkle of salt for about 10 minutes before assembling the dish can help draw out excess moisture, preventing the casserole from becoming too watery.

• shredded vegan cheese - Substitute with cashew cheese: Cashew cheese provides a creamy texture and rich flavor similar to vegan cheese.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture and are a gluten-free alternative to breadcrumbs.

• nutritional yeast - Substitute with miso paste: Miso paste adds a savory umami flavor, similar to the cheesy taste of nutritional yeast.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled cheesy zucchini casserole to an airtight container. If you don't have one large enough, you can use multiple smaller containers.

• For short-term storage, place the container in the refrigerator. The casserole will stay fresh for up to 3-4 days.

• If you plan to keep the casserole for a longer period, consider freezing it. Wrap the container tightly with aluminum foil or plastic wrap to prevent freezer burn.

• Label the container with the date so you can keep track of how long it has been stored.

• When you're ready to enjoy the casserole, thaw it in the refrigerator overnight if frozen.

• To reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through.

• For a quicker option, you can also reheat individual portions in the microwave. Place a serving on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• If the casserole seems a bit dry after reheating, you can add a splash of vegetable broth or a drizzle of olive oil to moisten it up.

• Enjoy your reheated cheesy zucchini casserole as a main dish or a side, paired with a fresh salad or some crusty bread.

• Preheat your oven to 350°F (175°C). Place the leftover cheesy zucchini casserole in an oven-safe dish. Cover it with aluminum foil to retain moisture. Bake for 15-20 minutes or until heated through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent splattering. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the leftover casserole in a toaster oven-safe dish. Heat for 10-15 minutes, or until the top is golden and the zucchinis are warmed through.

• For stovetop reheating, use a non-stick skillet. Add a small amount of olive oil to the skillet and heat over medium-low. Place the casserole in the skillet, cover with a lid, and heat for 5-7 minutes, stirring occasionally to ensure even heating.

• Oven: Used to bake the casserole at 375°F (190°C) until it is golden brown and the zucchinis are tender.

• Large bowl: Used to combine the sliced zucchinis, olive oil, minced garlic, salt, and pepper.

• Baking dish: Used to layer the zucchini slices and other ingredients for baking.

• Knife: Used to slice the zucchinis.

• Cutting board: Provides a surface to safely slice the zucchinis.

• Measuring cups: Used to measure out the vegan cheese, breadcrumbs, and nutritional yeast.

• Measuring spoons: Used to measure out the olive oil.

• Garlic press: Used to mince the garlic cloves.

• Spatula: Used to spread and layer the zucchini slices and other ingredients in the baking dish.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-slice zucchinis: Slice the zucchinis ahead of time and store them in the fridge to save prep time.

Use pre-minced garlic: Opt for pre-minced garlic from the store to cut down on chopping time.

Preheat oven early: Start preheating the oven while you prepare the ingredients to save waiting time.

Mix dry ingredients: Combine breadcrumbs and nutritional yeast in advance to streamline the assembly process.

Shred cheese beforehand: Shred the vegan cheese ahead of time and keep it in a container for quick use.