Zucchini Basil Casserole

• Vegetarian

• Produce

  • 1/3 cup Basil, fresh
  • 1 clove Garlic
  • 5 1/2 lbs Zucchini

• Condiments

  • 4 tbsp Vegan margarine, non-hydrogenated

• Baking & Spices

  • 1 tbsp Nutritional yeast flakes
  • 1 Pepper, freshly ground
  • 1 Pinch Salt
  • 3/4 tsp Sea salt, fine

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

Found on keepinitkind.com

Description

Ingredients

• 11/2 pounds zucchini
• 1/3 cup thinly sliced fresh basil
• 2 tablespoons non-hydrogenated vegan margarine, melted
• 3/4 teaspoon fine sea salt
• Freshly ground pepper
• 1/2 cup panko breadcrumbs
• 2 tablespoons non-hydrogenated vegan margarine, melted
• 1 tablespoon nutritional yeast flakes
• 1 clove garlic, pressed or finely minced
• Pinch of salt

Directions

• Preheat the oven to 400°F. Grease an 8-inch square glass or ceramic baking dish.
• Trim off the ends of the zucchini, and shred them on a large box grater in a medium bowl. Add the basil, salt, and melted margarine, tossing until everything is coated. Add a few grinds of freshly ground pepper.
• Spread the zucchini mixture evenly into the prepared baking dish. Cover with foil and bake for 20 minutes. Carefully remove the foil, and evenly sprinkle the crumb topping over the zucchini. Return to the oven and bake for another 10 to 15 minutes, or until the top is browned and crispy.
• In a small bowl, mix together the panko breadcrumbs, margarine, nutritional yeast flakes, garlic, and a pinch of salt. Adjust seasonings to taste.