Introduction: Indulge in the comforting flavors of pizza with a nutritious twist in this vegan oatmeal and zucchini pizza casserole recipe. Perfect for a cozy family dinner or a potluck gathering, this hearty dish combines wholesome oats, fresh zucchini, and flavorful pizza toppings for a satisfying meal that’s both delicious and nourishing. Dive into layers of savory goodness with each bite of this satisfying casserole.

Ingredients:

  • 2 cups rolled oats
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
  • 1 medium zucchini, thinly sliced
  • 1 cup marinara sauce
  • 1 cup vegan mozzarella cheese, shredded
  • 1/2 cup sliced black olives
  • 1/2 cup sliced cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: red pepper flakes for added heat

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
  2. In a small bowl, prepare the flax egg by mixing together the ground flaxseed and water. Let it sit for about 5 minutes to thicken.
  3. In a large mixing bowl, combine the rolled oats, vegetable broth, almond milk, prepared flax egg, garlic powder, dried oregano, salt, and pepper. Stir until well combined.
  4. Spread half of the oat mixture evenly onto the bottom of the prepared baking dish.
  5. Layer half of the thinly sliced zucchini on top of the oat mixture.
  6. Spoon half of the marinara sauce over the zucchini layer, spreading it evenly with a spoon.
  7. Sprinkle half of the vegan mozzarella cheese over the marinara sauce.
  8. Repeat the layers by spreading the remaining oat mixture, zucchini slices, marinara sauce, and vegan mozzarella cheese.
  9. Top the casserole with sliced black olives, cherry tomatoes, and chopped fresh basil.
  10. Optionally, sprinkle red pepper flakes over the top for added heat.
  11. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  12. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
  13. Remove from the oven and let it cool for a few minutes before slicing and serving.

Nutritional Information:

  • Serving size: 1 slice (serves 8)
  • Calories: 210
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 480mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 6g
  • Sugars: 3g
  • Protein: 9g

Conclusion: This vegan oatmeal and zucchini pizza casserole offers a delightful twist on traditional pizza flavors while providing a wholesome and satisfying meal option. Packed with fiber-rich oats, nutritious zucchini, and a variety of flavorful toppings, it’s a dish that both vegans and non-vegans alike will enjoy. Whether served as a main course for dinner or enjoyed as leftovers for lunch, this casserole is sure to become a family favorite.

Introduction: Welcome to a culinary adventure where wholesome ingredients meet classic flavors in our vegan oatmeal and zucchini pizza casserole recipe. In this delightful dish, we’ve crafted a symphony of textures and tastes that not only tantalize the palate but also nourish the body. Inspired by the beloved comfort of pizza, this casserole offers a healthier twist without compromising on satisfaction. Whether you’re a seasoned vegan or simply curious about plant-based eating, this recipe promises a memorable dining experience that celebrates the versatility of oats and zucchini.

Ingredients:

  • 2 cups rolled oats
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
  • 1 medium zucchini, thinly sliced
  • 1 cup marinara sauce
  • 1 cup vegan mozzarella cheese, shredded
  • 1/2 cup sliced black olives
  • 1/2 cup sliced cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: red pepper flakes for added heat

Instructions:

  1. Begin by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or a touch of olive oil to prevent sticking.
  2. Let’s start by preparing our flax egg. In a small bowl, combine the ground flaxseed with water, stirring well. Set it aside for approximately 5 minutes to allow it to thicken.
  3. In a spacious mixing bowl, unite the rolled oats, vegetable broth, almond milk, prepared flax egg, garlic powder, dried oregano, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
  4. Proceed by spreading half of the oat mixture evenly onto the bottom of the prepared baking dish, ensuring a smooth layer.
  5. Arrange half of the thinly sliced zucchini atop the oat mixture, creating a visually appealing layer of green.
  6. Now, gently ladle half of the marinara sauce over the zucchini layer, spreading it evenly with the back of a spoon to cover the surface.
  7. Sprinkle half of the vegan mozzarella cheese over the marinara sauce, allowing it to meld with the other flavors.
  8. Repeat the layering process by adding the remaining oat mixture, zucchini slices, marinara sauce, and vegan mozzarella cheese.
  9. To add a burst of flavor and color, garnish the casserole with sliced black olives, cherry tomatoes, and freshly chopped basil.
  10. For those who crave a bit of heat, consider sprinkling red pepper flakes over the top to elevate the dish.
  11. Cover the baking dish snugly with aluminum foil to seal in moisture and flavors, then place it in the preheated oven.
  12. Allow the casserole to bake for approximately 30 minutes, infusing your kitchen with tantalizing aromas as it cooks.
  13. After the initial baking time, carefully remove the foil and return the casserole to the oven for an additional 10-15 minutes.
  14. Keep a watchful eye on the casserole, waiting for the top to achieve a golden-brown hue and the edges to become delightfully crispy.
  15. Once the casserole is perfectly baked, remove it from the oven and set it aside to cool for a few minutes, allowing the flavors to meld together harmoniously.
  16. With a sharp knife, slice the casserole into generous portions, marveling at the layers of wholesome goodness within.
  17. Serve each slice with a side of fresh salad greens or your favorite veggie medley for a complete and balanced meal.

Nutritional Information:

  • Serving Size: 1 slice (serves 8)
  • Calories: 210
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 480mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 6g
  • Sugars: 3g
  • Protein: 9g

Smart Weight Watchers (WW) Points: 5 points per slice

Conclusion: In conclusion, our vegan oatmeal and zucchini pizza casserole is a testament to the beauty of plant-based cooking, offering a harmonious blend of flavors, textures, and nutrients in every bite. From the hearty goodness of rolled oats to the vibrant freshness of zucchini and the rich depth of marinara sauce and vegan cheese, this casserole embodies the essence of wholesome comfort food. Whether enjoyed as a cozy family dinner, shared at a potluck gathering, or savored as leftovers for lunch, this recipe is a versatile addition to any culinary repertoire. Embrace the joy of nourishing your body and delighting your senses with this delectable casserole that celebrates the abundance of nature’s bounty.