Crispy Zucchini and Corn Casserole

Name: Crispy Zucchini and Corn Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 ½ tablespoons extra virgin olive oil, (plus more for finishing); 3 cups of thinly sliced zucchini ((about 3 small-medium)*); 2 medium -large ears of corn ((about 1 1/2 cups corn kernels)); 2 small jalapeños, (finely chopped (omit seeds for a very mild version)); Basil Sauce ((recipe below)); 2 cups (228g) shredded vegan cheese (I used Violife mozzarella)**; 1 cup (240-250g) of your favorite marinara sauce; 1 heaping cup ((65-70g) panko bread crumbs); Flaky sea salt and black pepper for serving; Thinly sliced basil, (for serving); 4 tablespoons extra virgin olive oil; 1 large shallot, (thinly sliced); 4 g arlic cloves, (thinly sliced); 1 teaspoon dried thyme; 1/2 teaspoon sea salt; 2 cups tightly packed ((32g) basil leaves); 2 tablespoons freshly squeezed lemon juice; 1/2 (120 mL) cup water

Enjoy zucchini season and corn season with this Crispy Vegan Zucchini and Corn Casserole! Featuring layers of zucchini and summer squash along with charred corn mixed in a fragrant basil sauce, and layered with marinara, vegan cheese and crispy bread crumbs!

⏱️ 60 menit 🔪 Persiapan: 15 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Rainbow Plant Life

Bahan-bahan

6 porsi

1 ½ tablespoons extra virgin olive oil, (plus more for finishing)
3 cups of thinly sliced zucchini ((about 3 small-medium)*)
2 medium -large ears of corn ((about 1 1/2 cups corn kernels))
2 small jalapeños, (finely chopped (omit seeds for a very mild version))
Basil Sauce ((recipe below))
2 cups (228g) shredded vegan cheese (I used Violife mozzarella)**
1 cup (240-250g) of your favorite marinara sauce
1 heaping cup ((65-70g) panko bread crumbs)
Flaky sea salt and black pepper for serving
Thinly sliced basil, (for serving)
4 tablespoons extra virgin olive oil
1 large shallot, (thinly sliced)
4 g arlic cloves, (thinly sliced)
1 teaspoon dried thyme
1/2 teaspoon sea salt
2 cups tightly packed ((32g) basil leaves)
2 tablespoons freshly squeezed lemon juice
1/2 (120 mL) cup water

Langkah-langkah

Preheat your oven to 375°F/190°C.
Make the Basil Sauce (recipe below).
Prep the vegetables. Slice the zucchini and/or squash into rounds, but don’t slice too paper thin, or they’ll get soggy in the oven. Using a sharp knife, shave the kernels of each ear of corn.
Char the corn. Heat a large cast iron skillet over medium-high heat and add 1 1/2 tablespoons of the extra virgin olive oil. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots, tossing just once or twice to get a nice char on them.
In a large bowl, toss the charred corn and jalapeños with the Basil Sauce.
Assemble the casserole. Pour the marinara sauce on to the bottom of a 13x9-inch (33x22 cm) baking pan. Spread out half of the zucchini/squash slices on top in a single layer (slight overlapping is okay). Then spoon some more of the corn/jalapeño mixture on top. Sprinkle with half of the shredded vegan cheese on top (or dollop with blobs of the Tofu Ricotta, if using). Repeat the layers one more time.
Sprinkle the top with the panko bread crumbs, a light sprinkle of flaky sea salt, some freshly cracked black pepper, and a drizzle of extra virgin olive oil (the olive oil aids in browning, so don’t skip it). Bake for 25 minutes, rotating the pan 180° halfway through to ensure even browning on the top, or until the top is crispy and golden brown.
Remove from the oven and allow to cool for 20 minutes. Top with sliced basil.
In a small skillet, heat the extra virgin olive oil over medium heat. Add the shallot and garlic cook for 2 minutes, stirring frequently, until garlic just starts to turn golden.
Add the thyme and salt. Cook for 30 seconds, tossing frequently to combine and to prevent burning. Remove from the heat.
Transfer the shallot mixture and oil to a food processor. Add the basil, lemon juice, and water. Blend until the mixture is relatively smooth, adding a bit more water if needed to bring the sauce together. Taste for seasonings and add more salt or lemon juice as needed.