Vegan Zucchini Casserole

A hot, and delicious meal for this blistery, fall weather. :)




I (Sarah) have shared this recipe with a lot of friends who have health issue as it is so full of nutrition! It's gluten free, vegan and SO incredible yummy.



Zucchini Casserole

8 cups of fresh shredded zucchini
1 large green pepper, chopped fine
1 large red pepper, chopped fine
1 large onion chopped fine
1 cup sharp vegan cheese grated (or nutritional yeast)
1 cup bread crumbs (I use rice crackers and just put them through the blender until chopped up)
1/2 cup olive oil
2 large eggs...(vegan substitutes that can be used are: flax meal, or 1Tbsp chai seeds and 1 cup water)
1 tbsp dried basil, crumbled

Directions

Preheat oven to 350 degrees F.

Combine all ingredients well in a large bowl.

Transfer to a baking dish that is brushed well with olive oil to prevent sticking.

Bake for 45 minutes, or until top is lightly brown.

Enjoy with a salad on the side. :)

PRINTABLE VERSION

Thank you to my mom for sharing this recipe with me. One of my absolute favorites, I make it all the time. :) 

What do ya'll think of the new design? We'd love to hear your opinion in the comments below! 
Make sure to let us know what you think of this casserole once you've tried it!!!

Sarah & Liz