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:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a large bowl, toss together the sliced zucchini, potatoes, onion, and minced garlic.
- 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.
- Arrange half of the vegetable mixture in an even layer in the prepared baking dish.
- If using dairy-free cheese, sprinkle half of it over the vegetables in the baking dish.
- Repeat with the remaining vegetables and cheese (if using), creating another layer.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- 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.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.
- 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!
![](https://ketosisguide.us/wp-content/uploads/2024/05/438109518_10231908304278842_2735112979304577575_n-3.jpg)
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:
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or line it with parchment paper for easy cleanup.
- Arrange a layer of thinly sliced potatoes at the bottom of the baking dish, overlapping slightly.
- In a skillet over medium heat, sauté the thinly sliced onions and minced garlic in olive oil until softened and fragrant.
- Layer half of the sautéed onions and garlic over the potatoes in the baking dish.
- Place a layer of thinly sliced zucchinis on top of the onions and garlic.
- Sprinkle half of the dried thyme, rosemary, and oregano over the zucchinis. Season with salt and pepper to taste.
- Repeat the layers with the remaining potatoes, onions, garlic, zucchinis, and herbs.
- Pour the vegetable broth evenly over the layered ingredients in the baking dish. This will help steam and soften the vegetables while baking.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and sprinkle nutritional yeast over the top for added flavor, if desired.
- 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.
- Once baked, remove the dish from the oven and let it cool for a few minutes.
- Garnish with freshly chopped parsley before serving.
- 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!