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
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
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.
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
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
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
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.
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.