- 2 medium Zucchini
- 6-8 TomatoesRoma Tomatoes
- 2 medium Carrot
- 2 medium Onionswhite or red
- 4-5 medium Garlic cloves
- 1 big lemon Lemon juice
- of 1 lemon Lemon zest
- 1 tbsp. Olive oil
- to taste Salt and Pepper
- 2 tsp. Herbs of ProvinceItalian Herbs
Zucchini is such a wonderful non-starchy vegetable to use in vegan recipes! With the right seasoning, it opens up the flavor so much, cooks pretty quickly, and pairs well with so many other foods- carbs, and proteins. This spring zucchini casserole is very light, fresh and garlicky! Often keeping it simple gives you the best results! If you like zucchini and garlic, you will love this recipe!
The ingredients of this spring zucchini casserole are similar to Ratatouille, however, I developed a completely different sauce and I used carrots instead of eggplant. The stars of this casserole are zucchini, tomatoes, onions carrots, and garlic. The sweetness of carrots pairs so well with the other ingredients and fits well in this recipe. However, if you like eggplant, feel free to add the slices of eggplant as well. If you prefer to keep this as a main dish, I recommend adding some other vegetables like sweet potatoes or usual potatoes. If you add potatoes, the cooking time will be increased. (Find the exact measurements in the recipe ingredient list).
Which tomatoes do types fit best in this recipe? I would recommend using medium-sized tomatoes with thin skin. For example Campari tomatoes, Roma Tomatoes, salad tomatoes, or Stupice. To read more about kinds of tomatoes, which are out there check out this link.
The sauce is very spring-like, nothing heavy! Just lemon juice and zest, a generous amount of garlic, a tablespoon of olive oil, salt, pepper, and some Italian herbs (rosemary, oregano, thyme, and basil). I recommend being very generous on garlic in this recipe and add as much as needed in the recipe as garlic gives the main flavor to this casserole.
Assembling and Baking
This easy spring zucchini casserole will look appetizing and inviting! Just decide on the sequence of the slices and then just follow it until the whole casserole is filled. Just slice thinly zucchinis, tomatoes, onions into rings and carrots. As carrots are the hardest vegetable among the others I prefer to start layering with carrot slices, then follow by zucchini, tomatoes, and onions rings.
Because of the extra lightness of this dish, you can go wild on toppings here! I like to sprinkle it with some pumpkin seeds, parsley, and nutritional yeast. The other toppings, which will fit great in this ratatouille is pine nuts, sunflower seeds, walnut halves, thin almond slices, vegan shredded cheese, fresh herbs, green onions or even vegan cashew mozzarella! Be creative and add your own toppings of choice!
How to serve this Easy Spring Zucchini Casserole?
I like serving it as a side dish with some fried tempeh on or tofu. However, you can also eat this ratatouille cold as a cold side dish or a light low-carb dinner. It works great to make it into small individual-sized casserole dishes so that everyone at the table gets their own Ratatouille.
If you are interested in other vegan, healthy, and easy vegan gluten-free recipes with zucchini, check out this Vegan Lasagna with Zucchini and Lentils recipe!
Please share, like, and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!
Slice up the vegetables
1. Thinly slice tomatoes, zucchini, and carrots into rounds;
Mix the sauce together and get the oven ready
1. Preheat the oven for 200C (392F) without circulating air or 180C (356F) with;
1. Brush the sauce over the vegetables with a silicon brush or spread evenly over the whole dish;