What can I say, there is a zucchini surplus going on in late summer! Yes, I’m sharing another zucchini casserole, similar to this one, but this new version actually is much different (and dare I say better) than the lighter version I posted last time. This version is much richer with the olive oil and breadcrumbs, and more filling with the addition of brown rice. It’s also super easy! Thanks again to my friend Kris for the zucchini she brings me – her amazing green thumb produces thriving gardens all summer, which I get to reap the benefits of…
1 large zucchini
1 cup brown rice (or quinoa)
1/2 cup vegan shredded cheddar
1/4 cup extra virgin olive oil
1/4 cup flour of your choice
1 tsp salt
1/2 tsp garlic powder
freshly cracked black pepper
1/2 cup almond milk (plain, unsweetened)
breadcrumbs of your choice
vegan parmesan cheese
Preheat the oven to 400 degrees. Cook the brown rice (or quinoa) according to package directions.
Chop the zucchini in small cubes and then add to a large bowl. Next add the following ingredients to the bowl with the zucchini: vegan cheddar, olive oil, flour, salt, garlic powder, black pepper and almond milk. Mix well to combine and coat the zucchini.
When the rice is done, add the rice to the bowl and mix well again to combine.
Pour the mixture into a baking dish of your choice (I sprayed lightly with EVOO spray before) and sprinkle the top with some breadcrumbs and vegan parmesan. I added a drizzle of EVOO over the top as well.
Bake for 30 minutes until golden and bubbly. Top with some pine nuts (and hot sauce if you’d like) and enjoy!