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

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.

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!

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.

Vegan Zucchini Potato Casserole

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 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).

3.5.3229