Zucchini, Potato & Artichoke Casserole

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This new casserole comes from a need to hide the infamous zucchini from my daughter, while at the same time getting it out of my fridge. 😉 Three cups of grated zucchini is used in this Zucchini, Potato & Artichoke Casserole, as well as mushrooms, bread, corn, onion, garlic, vegan cheese and tomatoes. It’s got a little bit of everything in it for you!

This is a great casserole for the fall, as you will likely have most, if not all of the ingredients in your kitchen. When the Zucchini, Potato & Artichoke Casserole comes out of the oven, it is hot and cheesy and gives that deeply nourishing and comforting feeling we all crave as the weather cools.

This Zucchini, Potato & Artichoke Casserole recipe is easy to make. Simply:

• Bake pieces of bread topped with vegan butter and garlic powder until crispy, then cut into one inch pieces.
• Grate and chop vegetables and place into a large mixing bowl. Mix.
• Add tomato sauce, grated vegan cheese, spices and stir.
• Place in a large casserole dish, or two smaller ones.
• Bake, covered, at 400 degrees Fahrenheit for 50 minutes.
• Let cool for 5-10 minutes, then serve.

Why is zucchini so good for you?

In a nutshell, zucchini is a star food because it has been shown to:

• slow down the aging process
• improve digestion
• benefit blood sugar levels
• support healthy circulation and healthy heart
• improve eye health
• boost energy
• protect against oxidation and inflammation
• can be helpful with weight loss as it leaves you feeling full longer

Source: Food Revolution.org article

Looking for more zucchini recipes?

I have both sweet and savory recipes for zucchini on my website!

Here is the recipe for Super Chocolaty Zucchini Muffins. This blog post contains even more links to information on the health benefits of this super fast growing veggie. These muffins are so tasty and they contain NO added sugar (just dates) and NO added oil, (peanut or other nut butter instead)!

If you love soups, please check out my recipe for Zucchini Basil Soup. It’s easy and delicious!

If you are wanting to try making salsa that can be either processed (canned), or kept in the refrigerator, check out this recipe for Zingy Zucchini Salsa! I have had rave reviews from followers sharing how great it tastes. Even my “zucchini snob” daughters love it!

Oh, and last one, one of my favorite recipes! Naked Buddha Bowl – a copycat of the Buddha Bowl recipe from Kelowna’s fabulous Naked Cafe Restaurant.

Ok, back to the task at hand… the instructions for making the Zucchini, Potato & Artichoke Casserole.

Ingredients and steps to make the Zucchini, Potato & Artichoke Casserole:

Zucchini, Potato & Artichoke Casserole

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Serves: 8-10 Prep Time: 30 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups zucchini, grated
• 3 cups potato, grated
• 5 slices of bread, (vegan) buttered, sprinkled with garlic powder and toasted until crispy, cut 4 slices into 1" pieces, and one slice into 1/2" pieces to sprinkle on top
• 3 cups tomato sauce
• 2 cups mushrooms, (any variety), diced
• 1 cup tomatoes, diced
• 1 cup jarred or canned artichoke hearts, diced into 1/2" pieces
• 1 cob of corn, uncooked, scraped off of the cob (can use 1 cup canned or frozen instead)
• 1 cup onion, minced
• 1 cup grated Daiya vegan cheese (I like the 4 Cheese variety), or other brand of choice
• 1/4 cup nutritional yeast
• 4 cloves of garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional)
• vegan butter
• garlic powder

Instructions

1. Wash and grate zucchini and potato.  Wash and prepare the rest of the vegetables and place everything into a large mixing bowl.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Spread a small amount of vegan butter or olive oil onto the 5 slices of bread.  Sprinkle with garlic powder. 
4. Toast bread slices in the oven until crispy.  Once cooled, cut four slices into 1 inch pieces.  Cut the 5th slice into 1/2 inch pieces to spread on top of the casserole.
5. Set aside 1/4 cup of Daiya cheese and the finely diced piece of toast to sprinkle on top.  Add all remaining ingredients into the mixing bowl and stir well.  
6. Spread the contents of the mixing bowl into one large casserole dish or two smaller dishes.  Press the contents down with a spatula and sprinkle the remaining Daiya cheese and diced toast on top.
7. Bake covered for 50 minutes.  Let sit for 10 minutes after removing from the oven before serving. 
8. Tastes great on a bed of kale or paired with a salad! 

                                                                   www.thevibrantveggie.com

Notes

If you only need to feed 4-5 people, freeze the second casserole before baking.