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  • Writer's pictureMargaret Hirsch


With such simple and fresh ingredients this Zucchini & Tomato casserole recipe from my Vegan cookbook will be a hit in any household and can be served as a main meal or as a side dish.

INGREDIENTS • 3 Large zucchinis, thinly sliced

• 3 Large tomatoes, pureed (makes 500ml)

• 6 Cloves garlic, mashed

• 60ml Chopped parsley

• 125ml Chopped green onions • 1 Lemon, squeezed

• 15ml Vinegar

• 45ml Olive oil

• 10ml Salt

• 5ml Black pepper • 5ml Chilli powder


  • Preheat oven to 180°C.

  • Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.

  • Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.

  • Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or until the top gets golden.

  • • Serve hot or cold. Serves: 4-6

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Much Love,

Margaret Hirsch

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