“It’s nice for vegan food.”
That’s the response I’m always afraid I’ll get when I make something I think is epic (!) for one of my non-vegan friends.
Like when I made Deliciously Ella’s (delicious) Sweet Potato Brownies with extra chocolate chunks. My husband said, “These are great if you haven’t had the regular kind of brownies in a while.” That’s the same response I got when I made us vegan enchiladas.
(No judgment, honey, I know we all have our own tastebuds.)
My point? That’s not what happened with this casserole.
As soon as I saw these tiny, 4-inch zucchini and yellow squash at the market, a casserole popped into my mind. The early crop of zucchini and squash can be so sweet and tender, with hardly any seeds, I knew they would stand alone as a main dish. I first thought of throwing in eggplant and making a ratatouille, but then our farmers market also had these tiny, early potatoes…and for some reason curry just felt right. I can’t explain that part, but somehow this casserole became a cross between a traditional French peasant dish and something Indian.
One thing that’s awesome about this casserole is the fact that it comes together easily, it only has 10 ingredients, and it’s an awesome main dish for a vegan dinner party.
And even if you’re serving meat eaters, this would be a perfect, delicate yet hearty side dish.
Don’t wait until late summer when we’re drowning in zucchini the size of your foot! Make this with the early zooks you see popping up at the market—you won’t regret it. 🙂
…I’ll try not to say “zooks” anymore.
- 4 cups baby (spring) yellow squash and zucchini, sliced in ¼-inch coins (8-10 4-inch squash/zucchini)
- 2 cups small red potatoes (approximately 2 lbs.)
- 3 cups tomato sauce
- 1 leek, diced small
- 1 clove garlic, minced
- 1 Tablespoon oil or vegetable broth
- 3 teaspoons Indian curry powder
- 1 teaspoon sea salt
- ¾ cup saltine crackers
- ¼ cup parsley, roughly chopped
- Preheat the oven to 350ºF.
- In a 2-quart pot, bring the potatoes to boil in salted water. Cook for 7 minutes, until tender but not soft. A knife should slide in and out easily, but it should break the potato in half or crumble it. Drain. When cool, slice in ¼-inch coins, like the zucchini and squash.
- Meanwhile, sautée the leeks and garlic in the oil or vegetable broth over medium heat, until softened but not browned.
- In an 8 x 8 baking dish, combine squash, zucchini, potatoes, tomatoes, sautéed leek and garlic, and curry powder. Taste for salt and add up to 1 teaspoon.
- In a small bag, crush the crackers. Sprinkle the crushed crackers and parsley on top of the casserole.
- Cook in 350ºF oven for 15 minutes, then raise the temperature to 425ºF and cook for another 15 minutes. If the top begins to brown too much, loosely cover the casserole with foil.
- Let sit for 10 minutes, then serve with a simple salad dressed with oil and vinegar.
The Waco Vegan is no longer updated. You can find me over at RandleBrowning.com instead.