Veganlicious Zucchini Casserole - Serves 4

Spring is here again and it’s time to start eating fresh! Vegan Zucchini Casserole is great as a side dish or a main course. One of my childhood favorites, the version my mother used to make was topped with cheese, but I find it’s unnecessary and it tastes just as good without it. It’s delicious, nutritious and ridiculously easy to make.

What you need:

• 2 medium Zucchini, sliced 1/8 inch thick
• 2 medium Tomatoes, also sliced (beefsteak or some variety of heirloom
  is great in the summer!)
• 1 large Onion, also sliced
• 2 cups Kikkoman Japanese Bread Crumbs
• 1/2 tsp each: Thyme, Oregano and Marjoram
• Salt and Pepper

Directions:

1. Start by cutting all of the vegetables. You can use a food
   processor to do this (not recommended for the tomatoes!) but by hand
   is far more rewarding and less mess. The zucchini should be about a
   1/8 inch thick as well as the onion, but the tomato should be cut
   slightly thicker. Once all of the veggies are cut, the rest is easy!
2. Combine the herbs with the bread crumbs. You can add a little salt
   and pepper to this mix also.
3. Begin layering the vegetables in an 8X8 baking dish. Glass is
   preferred! You might find your beautiful Zucchini Casserole burned to
   the bottom of a metal pan. You can use a larger or smaller dish, but
   the bigger you go, the more veggies you’ll need. You must layer in
   this order: zucchini, onion, tomato. After your first layer is done,
   sprinkle some of the bread crumb mix over it. Add salt and pepper,
   then start another layer. You should now have 2 layers. Whatever is
   left of the bread crumb mix, put on top. If there is not enough to
   cover everything, make a little more. No big. Keep in mind that the
   bread crumbs are very important to this recipe because of how juicy
   all of these vegetables are when cooked. They absorb some of the
   liquid and they taste great with all those flavors combined!
4. Cover with foil and bake at 350 for about 45 minutes. Then remove
   the foil and bake at 375 for 10-15 minutes. Just so that the top gets
   a little crispy. The casserole should be bubbling and a little
   liqued-ey. Take out the let stand for about 20 minutes before cutting
   yourself a slice and chowing down. This is even good cold out of the
   fridge the next day!