Description
A vibrant and comforting vegetable casserole featuring fresh zucchini and sweet summer corn, topped with a crunchy panko crust and herbed Basil Sauce.
Ingredients
Scale
- 1 1/2 tablespoons extra virgin olive oil
- 3 cups thinly sliced zucchini (about 3 small to medium)
- 2 medium large ears of corn (about 1 1/2 cups corn kernels)
- 2 small jalapeños, finely chopped
- Basil Sauce (see recipe below)
- 2 cups shredded vegan cheese (such as Violife mozzarella)
- 1 cup marinara sauce
- 1 heaping cup panko bread crumbs
- Flaky sea salt and black pepper for serving
- Thinly sliced basil for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the Basil Sauce.
- Slice the zucchini into rounds and shave the kernels from the corn ears.
- Heat a cast iron skillet over medium-high heat, add a splash of oil and the corn, and cook for 3 to 5 minutes until the corn becomes slightly charred.
- Toss the charred corn and jalapeños with the Basil Sauce to coat.
- In a 13×9 inch baking pan, layer half of the marinara sauce, half of the zucchini rounds, half of the corn mixture, and half of the vegan cheese. Repeat the layers.
- Top with panko bread crumbs, sprinkle with sea salt and pepper, and drizzle with olive oil.
- Bake for 25 minutes, rotating the pan halfway through.
- Let cool for 20 minutes, and top with freshly sliced basil before serving.
Notes
For best results, use quality ingredients from local sources. You can assemble the casserole ahead of time and bake it just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: casserole, zucchini, corn, vegan, comfort food
