Here’s a cozy dish that has been with me for a long time, making the segue from vegetarian to vegan. Plant-based milks and vegan cheeses are so good and readily available, so this potato and zucchini casserole (with lots of scallions) is easy to make dairy-free.
Use your favorite plant-based milk — mine is oat milk, but feel free to swap in soy milk, cashew milk, almond milk, hemp milk. I prefer to make this with vegan mozzarella shreds, but if vegan cheddar shreds are what you have on hand, those work, too.
What to serve with potato and zucchini casserole
I like to serve this with a side-by-side vegetable dish or salad that also offers a little protein. Here are a few ideas:
- Chickpeas and Green Beans with Balsamic Mushrooms
- Vegan Buffalo Chicken Salad
- Black Bean and Tomato Salad with Croutons and Olives
Recipe is adapted from Vegetariana by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Creamy Vegan Golden and Sweet Potato Bake
- Creamy Vegan Scalloped Potatoes
- Vegan Sweet Potato Shepherd’s Pie
- Vegan Shepherd’s Pie with Lentils and Mushrooms
Potato and Zucchini Casserole with Lots of Scallions
Plant-based milks and vegan cheeses are so good and readily available, so this potato and zucchini casserole (with lots of scallions) is easy to make dairy-free.
Ingredients
- 5 to 6 medium golden potatoes (see sweet potato variation in Notes)
- 2 tablespoons vegan butter
- 1 medium zucchini, thinly sliced
- 5 to 6 scallions, sliced
- 1/4 cup chopped fresh parsley
- 1 tablespoon minced fresh dill or 1 teaspoon dried
- 1/2 cup plain plant-based milk
- 1 1/2 cups mozzarella-style vegan cheese shreds
- Salt and freshly ground pepper to taste
For topping (optional)
- Sweet paprika
- Toasted sunflower seeds or pumpkin seeds (pepitas)
Instructions
- Prepare the potatoes in one of two ways: You can microwave them (do the golden and sweet potatoes separately) until done but still firm. When cool enough to handle, peel them and slice a little less than 1/2 inch thick. Or, if you’d like them to keep their shape a bit better, peel and slice 1/2 inch thick. Bring a pot of water to a slow boil, add the potatoes and cook at a gentle simmer until done but still firm, then drain.
- Preheat the oven to 375º F.
- Combine the prepared potatoes with the remaining ingredients (except the optional topping) in a large bowl and stir together. Don’t worry if the potatoes break apart.
- Transfer the mixture into an oiled 2-quart shallow baking dish and pat it in. Bake for 30 to 35 minutes, or until the top is starting to turn golden.
- Sprinkle with either or both toppings, if using. Let the casserole stand for 5 minutes, then scoop out of the baking dish to serve.
Notes
Variation: Swap in one large sweet potatoes for two of the golden potatoes.
See lots more plant-forward casseroles & skillets.
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