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–+ servings
Zucchini Casserole Caserola de dovlecei reteta

Zucchini Casserole

This hearty vegan zucchini casserole layers tender zucchini ribbons over a savory mushroom-and-rice filling. It's made with budget-friendly ingredients and bakes up comforting enough for the whole family.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Choose Serving Size 9

Ingredients 

  • 4 zucchinis
  • 500 g button mushrooms
  • 1 cup rice
  • 1 onion diced
  • 3 cloves garlic mashed
  • 3 Tbsp psyllium husks or replace with ground flax seeds
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp ground coriander seeds
  • ½ cup parsley chopped
  • ⅓ cup dill chopped
  • 2 Tbsp oil
  • sea salt and pepper to taste

Instructions

  • Chop the button mushrooms and dice the onion.
  • Heat the oil in a large pan. Add the onion and garlic and saute for 2 minutes.
  • Add the mushrooms and all the spices. Cover with a lid and let them cook for 10 minutes.
  • Add the rice and 2 cups of water. Cover with a lid and cook for 10 more minutes.
  • Check whether the rice has absorbed the liquid. Cook until most of the liquid is absorbed (max. 10 more minutes).
  • Taste and check if it's salty enough. Don't worry if the rice is slightly undercooked - that's ok, it will finish cooking in the oven. Add the herbs and psyllium husks (or the replacement mentioned above) and mix.
  • Using a peeler, start peeling the zucchinis into ribbons.
  • You'll notice the middle part of each zucchini cannot be turned into ribbons. Don't throw it away - cut it into small cubes and mix it into the mushroom-rice filling.
  • Grease an oven tray, like the one in the photos, and place half of the zucchini ribbons on it.
  • Add the mushroom and rice filling and spread it evenly.
  • Top with the rest of the zucchini ribbons.
  • Season with salt and pepper and spray with a little oil.
  • Bake in the oven at 375F (190C) for 20 minutes.

Notes

Tip: If you want to slice it neatly, without any mess or crumbling, let it cool a little before cutting. Store leftovers in an airtight container in the fridge for up to 3 days.