Ingredients:

  • 2 medium zucchinis (courgettes), thinly sliced
  • 3 medium potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup dairy-free cheese, shredded (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
  2. In a large bowl, toss together the sliced zucchini, potatoes, onion, and minced garlic.
  3. Drizzle olive oil over the vegetable mixture and sprinkle with dried thyme, rosemary, salt, and pepper. Toss until the vegetables are evenly coated with the oil and seasonings.
  4. Arrange half of the vegetable mixture in an even layer in the prepared baking dish.
  5. If using dairy-free cheese, sprinkle half of it over the vegetables in the baking dish.
  6. Repeat with the remaining vegetables and cheese (if using), creating another layer.
  7. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
  8. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden brown.
  9. Once done, remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.
  10. Serve hot as a side dish or as a main course with a side of salad or crusty bread.

Enjoy your delicious vegan zucchini and potato bake!

Introduction: Welcome to a delightful journey of flavors and textures with our Vegan Zucchini Courgette and Potato Baked Recipe. This wholesome dish combines the freshness of zucchini, the earthiness of potatoes, and a burst of aromatic herbs and spices. Perfect for a comforting family meal or a gathering with friends, this recipe promises to tantalize your taste buds while providing a nourishing experience. Let’s dive into the details and create a culinary masterpiece together.

Ingredients:

  • 2 large zucchinis (courgettes), thinly sliced
  • 3 medium-sized potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 1 tablespoon nutritional yeast (optional, for added flavor)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or line it with parchment paper for easy cleanup.
  2. Arrange a layer of thinly sliced potatoes at the bottom of the baking dish, overlapping slightly.
  3. In a skillet over medium heat, sauté the thinly sliced onions and minced garlic in olive oil until softened and fragrant.
  4. Layer half of the sautéed onions and garlic over the potatoes in the baking dish.
  5. Place a layer of thinly sliced zucchinis on top of the onions and garlic.
  6. Sprinkle half of the dried thyme, rosemary, and oregano over the zucchinis. Season with salt and pepper to taste.
  7. Repeat the layers with the remaining potatoes, onions, garlic, zucchinis, and herbs.
  8. Pour the vegetable broth evenly over the layered ingredients in the baking dish. This will help steam and soften the vegetables while baking.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  10. After 45 minutes, remove the foil and sprinkle nutritional yeast over the top for added flavor, if desired.
  11. Return the baking dish to the oven, uncovered, and bake for an additional 15-20 minutes or until the top is golden brown and the vegetables are tender.
  12. Once baked, remove the dish from the oven and let it cool for a few minutes.
  13. Garnish with freshly chopped parsley before serving.
  14. Serve hot as a main dish or a side alongside your favorite vegan protein or grain.

Nutritional Information:

  • Serving Size: 1/6 of the recipe
  • Calories: 120
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 220mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 4g
  • Sugars: 3g
  • Protein: 3g

Smart WW Points:

  • Green Plan: 3 points per serving
  • Blue Plan: 3 points per serving
  • Purple Plan: 3 points per serving

Conclusion: This Vegan Zucchini Courgette and Potato Baked Recipe is not only a feast for the senses but also a nutritious addition to your culinary repertoire. With layers of tender zucchinis, potatoes, and savory herbs, each bite offers a harmonious blend of flavors and textures. Whether you’re following a vegan lifestyle or simply looking for a delicious and wholesome dish, this recipe is sure to satisfy. Enjoy the simplicity and goodness of plant-based cooking with this delightful creation!