Layers of sliced tomatoes and zucchini baked into a casserole with a dairy-free, grain-free, gluten-free cheesy tasting herb topping. If you enjoy dairy, finish the top with grated Parmesan.
3tablespoonsdairy free cheesy sprinkleclick recipe link
1 ½tablespoonsfresh chopped thyme leaveshalf a bunch
⅛teaspoonsea salt
⅛teaspoonground black pepper
2tablespoonsextra virgin olive oildivided use
Instructions
Pre-heat an oven to 375° degrees. Slice tomatoes and zucchini crosswise into approximately ¼" slices.
Add 1 tablespoon of olive oil to a small pan and heat oil over medium low heat. Add the shallot and cook until soft, about 2-3 minutes. Add garlic and cook another 30-60 seconds. Spread the soft shallots and garlic into the bottom of a 4 quart oval casserole.
Layer the tomato and zucchini slices alternately around the dish, starting at the outside and working in, overlapping tightly. Get as much as you can into the dish. You may not use quite all of the slices. Sprinkle with the salt and pepper.
Combine the dairy-free cheesy sprinkle with the chopped thyme leaves then sprinkle over the top of the casserole. Drizzle with the last tablespoon of the olive oil.
Bake casserole until top is golden and crisp, about 35-45 minutes. Timing will depend on your ovens. Serve warm.
Notes
Full nutritional values for the Vegan Cheese Powder see this link https://afoodcentriclife.com/dairy-free-cheesy-sprinkle-2/