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Zucchini Casserole

June 2010 update:  Well I'm lucky enough to have a Sister with a great garden in a warmer climate then mine!  So if someone makes it up my way this time of year I get to enjoy a early harvest just as I'm getting my garden planted!  I LOVE IT!!!  Anyway we have quite a bit of Zucchini in all the wonderful bounty (thanks again Sis) so we made this again for the first time in a while! 
It's soooo good!  Since the veggies were so fresh we did leave out the extra 1/2 cup in the 1 1/2 cups of Rice milk!  It was the perfect casserole consistency!  We have always grated the carrots and zucchini in my salad shooter but this time we also grated the onion it was a great way to make it small enough that the picky eaters didn't notice it.  Also I suggest making things like sauces and dressings that my recipes call for ahead of time.  I usually make a double batch of them once a week and have them in the fridge.  (Like the Sunflower Seed Sour Cream in this recipe.)  It makes recipes like this one seem much more fast and easy!  It really is a SIMPLE recipe!

With lots of Zucchini needing to be used, my daughter and I finally perfected a Zucchini Casserole recipe that I have worked on for a while. We have made it a 3 or 4 times now and so far everyone who has tried it has cleaned their plate. With the exception of my 3 year old she leaves the mushrooms. But my 7 year old who is the "picky one" finally tried mushrooms with this dish and what do ya know he loves them! It is surprisingly super Tasty! ENJOY!!

Zucchini Casserole
1 1/2 cups +1/2 cup rice milk
1 rounded Tablespoon vegetable bullion
3 heaping Tablespoons whole wheat flour
1/4 teaspoon garlic powder
2 Tablespoons Nama Shoyu
1 teaspoon Worcestershire sauce (the healthy kind;) (optional)
1/4 cup nutritional yeast

4 cups grated zucchini
6 cups COOKED brown rice
1/4 cup chopped onion
1 cup grated carrots
1 can sliced mushrooms, drained

1/2 cup Vegenaise
1/2 Tablespoon fresh Lemon juice

5-6 slices of whole wheat bread
3-4 Tablespoons coconut oil

In a medium sauce pan, on medium heat stir together the 1 1/2 cups of the rice milk, the bullion, and garlic. While mixture is heating up, place flour and the other 1/2 cup rice milk in a small bowl or cup and whisk together. Then slowly pour into the sauce pan whisking to prevent lumps. Stir until it thickens a bit then add the nutritional yeast, Shoyu and Worcestershire sauce, stir and remove from heat.

In a large casserole pan place all vegetables and the COOKED brown rice.

Mix the sunflower seed sour cream, Vegenaise, and Lemon juice together. Add to the warmed rice milk mixture. Pour the final mixture onto the casserole mix to be sure everything is well coated.

Melt coconut oil and break bread into small pieces and coat with the coconut oil. Place the oil coated bread crumbs on top of the casserole. Or you can just not worry about the oil and just put the dry bread crumbs on top. Bake at 350 degrees for 20 minutes or until bread is browned on top and casserole is bubbly.

Prep time: (time you will spend in kitchen cooking ;) 20 minutes Cook time:  20 minutes  Total Time:  40 minutes


Emily said...

Oh my. This looks good. I'd better get some zucchini growin'!

Permission to Unwind said...

I know that some people shudder when they hear the word "zucchini" but I absolutely LOVE it. I love that I can eat it raw or cooked, and it's so versatile and forgiving. It's really one of my favorites!

fitncrafty said...

This looks really good. I make something similiar but not vegan..
I am going to have to try this one for sure!

I have the stuff for your pnut butter cookies, can't wait to have a few minutes to try them to! Exam tomorrow night and then maybe I can breathe!