I came across a recipe yesterday that I used as a template for this one. The original, in my opinion, lacked imagination and a variety of flavor levels.
It comes together in about 20 minutes, along with the 35-minute cooking time, (5 minutes for sauteeing vegetables, 30 minutes for baking) which means dinner will be ready in less than 1 hour.
When putting the casserole together, I recommend using a 9×13″ glass baking pan and cutting one of the corn tortillas in half to fill open spaces on the bottom layer. I started by placing 3 of the tortillas in a row, filling the second row with two, and placing the two halves on each side to fill the entire bottom of the baking pan.
If you have any questions, please feel free to ask me in the comments section or send me an email.
My husband loves my zucchini and summer squash casserole but I wanted to try something different with the delectable squash.
In my opinion, this is even better than my eggplant parmesan and the perfect light, satisfying summer dinner. I love salad, especially during the warmer months, but sometimes a fresh homecooked meal tastes especially great.
Zucchini, classified as a fruit because of its seeds, is super low in fat, carbs, and sugar and rich in nutrients including Vitamins A and C, B6, Potassium, Magnesium, and Manganese which helps the body form connective tissue, bones, blood-clotting factors and is also necessary for normal brain and nerve functions.
The ingredients are simple and most likely you will have most of them available in your refrigerator. You can serve this dish with a fresh salad or a side of pasta.
It comes together in about 20 minutes and bakes for about 40 minutes. Therefore from knife to plate you will have an amazing dish in only an hour!
A huge shout out to Twospoons.ca for posting their mushroom pasta recipe which was featured on Vegan Feed Gram. It was a great inspiration for my creation shown here. This is a super-fast dinner idea and takes less than 30 minutes from start to finish.
You can experiment with different types of veggies and also pasta. I used what I had in my pantry and am delighted with the deliciousness of this dish!