Zucchini casserole is one of my favorite dishes to eat in early fall. Zucchini season is coming to a close in my area and cool evenings make me crave warming and hearty food.
- 1/2 Beyond Beef (I cook the whole pound but save the other half for another meal and I’m cooking for two…unless I want left overs)
- One medium zucchini
- One medium tomato
- My Marinara sauce
- Vegan Mozzarella shreds ( I like the Aldi brand the best!)
Brown the beyond meat and make marinara sauce. Combine for a meat sauce. In a casserole dish make alternating layers of the marinara, zucchini and tomatoes. Put in the oven for 30-45 minutes or until the zucchini and tomatoes are soft. Cool 10 minutes before serving. Top with fresh basil and serve with vegan buttered bread.
I like extra sauce on mine…that’s why my bowl looks more like a chunky soup!! 😆