Light Zucchini Casserole

Back to reality over here!  Kyle’s family was visiting last week so we took a mini vacation with them and went on some adventures in Moab and the Uintas.  Basically, we were surrounded by incredible scenic views for days upon days (which I recently read has an anti-inflammatory effect).  Here are some of my favorite moments from the trip to Moab:

Hike to Delicate Arch in Arches National Park

Sunset at Delicate Arch

My sister-in-law Carli, on top of the world…

Passing Bowtie Arch on the hike to Corona Arch

Kyle & I, feeling small under Corona Arch

After Moab, we headed North and hiked up to the Timpanogos Caves one day, and then had a campfire dinner in the Uinta Mountains:

Hike to the Timpanogos Caves

Fossils in the rocks from coral under the sea, millions of years ago!

Cave stuff (get me outta here!)

Campfire dinner in the Uintas with Kyle’s family (Kyle, Carli, Char & Norm)

Thank you Mother Nature for this double rainbow sunset in the Uintas

Anyways, we are back in Park City, our family has returned to CT, and we’re getting our lives back to “normal” (is anyone ever normal??)  I decided to post this zucchini dish today because it’s about that time that your gardens are probably producing a surplus of this delicious vegetable.  If I had a green thumb, my make-believe garden would be doing so. Instead, I rely on my friendly, amazing gardener and co-worker, Kris, to bring me some of her extras!  With Kris’ zucchini, I made this vegan casserole which actually came out feeling much lighter than other zucchini casseroles.  Perfect for a warm summer evening… just add a cold glass of crisp Sauvignon blanc and what more could you ask for?!

2-3 zucchini, depending on size

1 yellow onion

3 TBS vegan butter

Salt & Pepper

1 tsp Nutmeg

1/4 tsp garlic powder

1/2 tsp dried thyme

pinch of cayenne pepper

2 TBS flour (whole wheat, chickpea, AP, your choice)

3/4 cup warmed almond milk (plain & unsweetened!!)

1 cup breadcrumbs of your choice

3/4 cup vegan shredded mozzarella cheese

Toasted Pine Nuts

Preheat the oven to 350 degrees.  Warm the vegan butter over medium/medium-low heat in a large saute pan.  Add the onions and cook until they start to soften.  Add the zucchini and cover the pan.  Turn the heat down to low and cook for another 10 minutes.  Uncover and add a sprinkle of salt, pepper, then the nutmeg, garlic powder, dried thyme and cayenne and flour.  Mix well, then pour in the almond milk.  Keep stirring until the mixture has thickened, then pour into a large baking dish.

Sprinkle the top of the casserole with the breadcrumbs, mozzarella, another dash of garlic powder and thyme, and then dot with some more vegan butter.  Cook for about 30 minutes until bubbly and golden brown.

Before eating, I sprinkled mine with pine nuts, drizzled on some hot sauce, and served over quinoa to make a complete and filling meal.