Potato, Scallion, & Zucchini Casserole by Nava Atlas

1

POTATO, SCALLION, & ZUCCHINI CASSEROLE by Nava Atlas

Nava says:
Here’s a (vegan) cheesy potato casserole for pure comfort, embellished with lots of scallion in honor of the Babe.

Serves 6

2

5 to 6 medium red-skinned or golden potatoes
2 tablespoons melted vegan butter
1 medium zucchini, very thinly sliced
5 to 6 scallions, sliced
¼ cup chopped fresh parsley
1 tablespoon minced fresh dill or 1 teaspoon dried
¾ cup plain plant-based milk
1½ cups mozzarella-style vegan cheese shreds
Salt and freshly ground pepper to taste
Toasted sunflower seeds for topping

3

Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel and slice about 1/2 inch thick.

Preheat the oven to 350º F.

4

Combine the potatoes with the remaining ingredients (except the sunflower seeds) in a large bowl and stir together. Don’t worry if the potatoes break apart.

Pour the mixture into an oiled 1½ quart shallow baking dish and pat it in. Sprinkle with the toasted sunflower seeds. Bake for 30 to 35 minutes or until the top is lightly browned. Let stand for 5 minutes, then scoop out of the baking dish to serve.

Ingredients

Directions

1

POTATO, SCALLION, & ZUCCHINI CASSEROLE by Nava Atlas

Nava says:
Here’s a (vegan) cheesy potato casserole for pure comfort, embellished with lots of scallion in honor of the Babe.

Serves 6

2

5 to 6 medium red-skinned or golden potatoes
2 tablespoons melted vegan butter
1 medium zucchini, very thinly sliced
5 to 6 scallions, sliced
¼ cup chopped fresh parsley
1 tablespoon minced fresh dill or 1 teaspoon dried
¾ cup plain plant-based milk
1½ cups mozzarella-style vegan cheese shreds
Salt and freshly ground pepper to taste
Toasted sunflower seeds for topping

3

Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel and slice about 1/2 inch thick.

Preheat the oven to 350º F.

4

Combine the potatoes with the remaining ingredients (except the sunflower seeds) in a large bowl and stir together. Don’t worry if the potatoes break apart.

Pour the mixture into an oiled 1½ quart shallow baking dish and pat it in. Sprinkle with the toasted sunflower seeds. Bake for 30 to 35 minutes or until the top is lightly browned. Let stand for 5 minutes, then scoop out of the baking dish to serve.

Potato, Scallion, & Zucchini Casserole by Nava Atlas
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