Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Zucchini Potato Casserole for a Plant-Based Dinner on a Budget

    Zucchini Potato Casserole for a Plant-Based Dinner on a Budget

    12
    By Alisa Fleming on May 14, 2019 Dairy-Free Recipes, Entrees

    It’s spring book release time, and there are a few vegan cookbooks landing this year. One that really intrigued me is Plant-Based on a Budget by Toni Okamoto. Toni promises delicious vegan meals in less than 30 minutes, and for under $30 a week! Now that’s my kind of cooking. And she’s sharing this vegan Zucchini Potato Casserole recipe with us as a sample.

    Vegan Zucchini Potato Casserole Recipe for a Plant-Based Dinner on a Budget (Gluten-free Optional)

    100 Delicious Ways to Enjoy Plant-Based on a Budget

    Like many cookbook, Plant Based on a Budget has a personalized introduction. Toni offers her own tips on saving money and time, but she jumps rather quickly into the recipes. There are seven recipe chapters, including Breakfast, Salads, Snacks, One-Pot Meals, Supper Staples, Desserts, and Back to Basics. And within those chapters, you will find 100 simple recipes. Here is a sampling of the recipes that caught my attention:

    • Five-Ingredient Peanut Butter Bites
    • Tempeh Hash
    • Perfect Potluck Pasta Salad
    • Slaw Salad and Avocado Dressing
    • Fancy Instant Ramen Soup
    • Calzones
    • Loaded Sweet Potatoes (cover photo!)
    • Totchos
    • Protein Chocolate Chip Cookies
    • Peanut Milk

    Plant-Based on a Budget is launching today, so you can order it now on Amazon! And while you wait for your copy to arrive, whip up this Zucchini Potato Casserole. It really is fast and easy!

    Vegan Zucchini Potato Casserole Recipe for a Plant-Based Dinner on a Budget (Gluten-free Optional)

    Special Diet Notes: Zucchini Potato Casserole

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    5.0 from 1 reviews
    Vegan Zucchini Potato Casserole
     
    Print
    Prep time
    10 mins
    Cook time
    60 mins
    Total time
    1 hour 10 mins
     
    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.
    Author: Toni Okamoto
    Recipe type: Entree
    Cuisine: American
    Serves: 6 servings
    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 (gluten-free, if needed)
    • ¼ cup olive oil
    • Salt, to taste
    • Black pepper, to taste
    Optional Additions
    • 1 teaspoon red chili flakes added in step 2
    • Pinch paprika added in step 2
    Instructions
    1. Preheat the oven to 400 degrees F.
    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.
    Notes
    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

    This recipe is reprinted with permissions from Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019).
    Nutrition Information
    Serving size: ⅙ recipe Calories: 335 Fat: 10.4g Carbohydrates: 51g Sugar: 5.9g Fiber: 11.5g Protein: 15.1g
    3.5.3229

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Dairy-Free Cinnabon Recipe - Copycat for those famous Cinnamon Rolls! Also nut-free and soy-free

    Dairy-Free Cinnabon Copycat for Tender, Gooey Cinnamon Rolls

    Dairy-Free Oreo Cookies Guide and news on Gluten-Free Oreos

    Oreo Offers The Most Dairy-Free Cookie Flavors

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    12 Comments

    1. Terry B on January 4, 2022 2:50 pm

      I added Black beans for more protein. Love the carrot idea and oats.

      Reply
      • Terry B on January 4, 2022 2:51 pm

        Also added portabellos

        Reply
    2. Laura on December 7, 2021 5:51 pm

      This recipe is just delicious. I had to do some tweaks because of what I had on hand. I did 4 potatoes, one zucchini, 3 carrots & a large shallot. I didn’t have bread crumbs so I put rolled oats in. Didn’t know what that would do but it was so good. I will be making this again! So many options to use up vegetables before they go past their prime. Thanks!

      Reply
      • Alisa Fleming on December 7, 2021 6:05 pm

        Thank you for your feedback Laura!

        Reply
    3. Lisa on June 24, 2021 5:02 pm

      I do not see the nutritional breakdown on this recipe(Calories,fat,etc.). Am I not seeing it?

      Reply
      • Alisa Fleming on June 26, 2021 2:42 pm

        I added nutrition facts for this recipe.

        Reply
    4. Susan on December 12, 2020 10:57 pm

      What is the nutritional yeast for? Could you leave it out? or wouldn’t it taste right without it?

      Reply
      • Alisa Fleming on December 13, 2020 10:18 am

        It adds cheesy flavor, and there is a lot of it in this dish. So if you leave it out, it will be a different dish, and you will probably need to add some other flavors, adjust ingredient ratios, etc.

        Reply
    5. Katherine Emerson on August 17, 2020 7:03 am

      What can I use instead of breadcrumbs (if I can’t get to the store to buy any)? Thanks.

      Reply
      • Alisa Fleming on August 17, 2020 9:42 am

        If you have any type of bread on hand or in the freezer (loaves, bagels, buns, etc) you can turn that into breadcrumbs. If not, you can try crushed chips, ground nuts, crushed crackers, or crushed cereal.

        Reply
    6. Alisa Fleming on July 8, 2020 1:29 pm

      Are you not seeing step 2 for some reason on your view? I’m seeing it here. We haven’t altered the recipe. It looks like an error in the cook time noted at top – I’ve fixed that. It looks like the breadcrumbs are stirred in, not used for topping. But you can try that if preferred. If so, then you’ll want to top with the crumbs after you remove and stir the casserole – otherwise you will just be stirring them back in.

      Reply
    7. Jayne Vanauken on July 8, 2020 1:11 pm

      Where is step two? Does the nooch get mixed in with potatoes or go in step two? I’m guessing the bread crumbs go on top? this takes one hour to cook in the beginning of listing it says 30 minutes?

      Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    The 10 Best Dairy-Free Queso Dips & Nacho Toppers - all vegan-friendly and gluten-free

    The Best Dairy-Free Queso & Nacho Cheese Sauces

    25 Tenacious Dairy-Free Super Bowl Recipes - yes, those are little vegan football ice cream sandwiches!

    56 Dairy-Free Super Bowl Recipes for a Big Win

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.