Garden Veggie Casserole

 

I have a garden.  Scratch that...my husband has a garden and he's quite proud of it.  Even though we only have a few veggies in it, he is always bringing his bounty in and leaving it on the counter for me. Today I woke up to a beautiful yellow squash and tomatoes.  As I pondered what I'd do with these delicacies, I felt the nice fall-like wind outside would require a casserole. I love fall and casseroles say "Fall" in love to me.  So I decided that a Garden Veggie Casserole would be in order since I had a zucchini from my friend Kelly's garden and a new batch of Italian bread crumbs that I had just made.  

I tell you what...I was in heaven.  I made a large quantity that would serve about 4-5 people however between my daughter Kailey and I, we devoured it. And I don't regret it one bit!  Make this...you'll love it.  And feel free to toss whatever veggies you have in the mix too.

 Garden Veggie Casserole

 

Garden Veggie Casserole Recipe
1 Tomato diced
1 lg yellow squash diced
1 Zucchini diced
1 Tbs onion powder
1 Tbs salt Seasoning
1/2 tsp thyme
1/2 tsp fresh garlic
5 Tbs Italian seasoned bread crumbs (2 Tbs for recipe and 3 Tbs for topping)
1 Tbs Milk, I used unsweetened coconut
1 Tbs Vegan butter

Preheat oven to 350 degrees. On stove, boil yellow squash and zucchini until almost tender, about 8 minutes. Drain. With a masher or fork, mash mixture but leaving it slightly chunky. To hot mixture, add diced tomatoes, onion powder, salt, thyme, garlic, butter and 2 Tbs bread crumbs and mix until butter is melted. Add milk and stir.  Spray a small casserole dish with cooking spray and pour mixture in.  Sprinkle with remaining bread crumbs. Bake 350 degrees for 30 minutes. Cool for about 10 minutes then serve. Eat. Love. Nourish!

Basil Tomato Gratin

 

Farmer's Markets are open everywhere right now. It's interesting how the rest of the Nation is in the middle of Snow storms, ice and rain and we have sun. Yesterday, for the middle of deep winter, it was 79 degrees. Welcome to sunny southern California.  So as I watch the news, facebook and pinterest, everyone seems to be making Chili, Cornbread and Stews while I'm breaking into the summer fruits and thinking Gratin. This sounds heavenly, lighter and will possibly put me in the mood for Spring cleaning, (at least I hope!) If I don't clean, at least I'll have a great meal and my family will too.

 

Warm, Delicious and hearty...yet...

on the lighter side too.

 

Basil Tomato Gratin

3 cups cubed and toasted french bread.  Toast with a little bit of olive oil in a fry pan.

3-4 cloves fresh diced garlic

6 medium Tomatoes diced

1 medium zucchini sliced and halved

1 cup yellow grape tomatoes cut in half

1/2 cup fresh sliced basil

2 white potatoes, thin sliced about 1/4 inch thick

3 Tbs soy feta cheese

Salt

Pepper

 

Topping

1/2 cup salted cashews

1 tsp nutritional yeast

 

Food process until almost fine.

 



 

 

In a shallow fry pan, pan fry slices of potatoes in a little olive oil until both sides are slightly brown.  Layer a gratin or casserole dish with potatoes.  The bottom will be covered. Sprinkle lightly with salt.

 

 

In the same fry pan, add zucchini and cook over high heat for 2 minutes.

Stir and cook 1 minute more.  Add tomatoes and garlic and cook for another 3 minutes.  Turn of heat and add basil and stir. 

 

 

Add cubed toasted bread and stir gently until all liquid is absorbed. Gently stir in Soy feta. Pour over potatoes in gratin dish.

 

 

Top with Cashew mixture. Bake for 20 minutes in a preheated 350 degree oven.  Uncover and cook for an additional 10 minutes until the top is starting to brown. Cool for a few minutes then serve.

 

 

What you'll end up with is a delightful, almost cheesy, bready and crumby tasting topped vegetable goodness, ready to shine at your next dinner party or nightly dinner.