Zucchini Tomato Casserole (Vegan)

Ingredients:

• 3 large zucchini (1 pound), thinly sliced
• 3 large tomatoes, pureed (about 2 cups)
• 6 cloves garlic, mashed
• ¼ cup chopped parsley
• ½ cup chopped green onions
• 1 lemon, juiced
• 1 tablespoon vinegar (grape or apple cider vinegar recommended)
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder (Mexican or other type)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 350°F (180°C).

2. Prepare Sauce:

   • In a medium bowl, mix the pureed tomatoes, garlic, parsley, green onions, lemon juice, vinegar, olive oil, salt, pepper, and chili powder.

3. Prepare Zucchini:

   • Place the zucchini slices in a large bowl. Pour the tomato mixture over them and stir well, making sure each slice is coated.

4. Assemble and Bake:

   • Transfer the coated zucchini slices to a large baking dish. Arrange them in a single layer, ensuring the layer isn’t too thick.
   • Bake for about 45 minutes, or until the top is golden brown.

5. Serve:

   • Serve hot or cold as desired.

Notes:

• Slicing Zucchini: Use a mandoline slicer for thin, even slices.
• Tomatoes: Use fresh tomatoes for the best flavor. If fresh tomatoes are not available, you can add 1-2 tablespoons of tomato paste.
• Vinegar: Use good quality vinegar like grape or apple cider for the best flavor. If vinegar is not preferred or available, use extra lemon juice.
• Baking Dish: Ensure the baking dish is large enough to avoid overlapping too many zucchini slices.

Enjoy your casserole! It’s a perfect dish for a light and flavorful meal.