This Vegan Sun-Dried Tomato Zucchini Bake is a delicious and healthy dish that showcases the flavors of fresh zucchini and sun-dried tomatoes. It’s a perfect option for those looking for a satisfying vegan recipe that is both nutritious and easy to prepare.
The recipe is simple and can be customized with your favorite herbs and spices to enhance the flavor. It’s ideal for a light lunch or a side dish at dinner.
Easy Vegan Zucchini Bake
This Vegan Sun-Dried Tomato Zucchini Bake features layers of sliced zucchini, sun-dried tomatoes, and a flavorful vegan cheese mixture. The dish takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 4 medium zucchinis, sliced
- 1 cup sun-dried tomatoes, chopped
- 1 cup vegan cheese shreds
- 1/2 cup almond milk or any plant-based milk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Zucchini: Slice the zucchinis into thin rounds and set aside.
- Make the Cheese Mixture: In a bowl, combine the vegan cheese shreds, almond milk, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.
- Layer the Ingredients: In a baking dish, layer half of the sliced zucchini, followed by half of the sun-dried tomatoes. Spread half of the cheese mixture over the top. Repeat the layers with the remaining zucchini, sun-dried tomatoes, and cheese mixture.
- Bake: Drizzle olive oil over the top and cover the dish with foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the top is golden.
- Serve: Let it cool for a few minutes before garnishing with fresh basil. Serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 10g
- Protein: 6g
- Carbohydrates: 15g
