Vegan Zucchini Casserole

Overhead shot of a white bowl with dijon squash casserole in it surrounded by full squash and zucchini, a bottle of organicville dijon mustard, and a black and white linen

Brittany Roche

This healthy vegan squash and zucchini casserole is an easy to make, dump-and-bake, plant-based dinner or side dish the whole family will love. It’s loaded with fresh zucchini, squash, carrots, potatoes, and soy curls in a creamy, dairy-free dijon sauce baked to beautiful bubbling perfection. This zucchini bake is the perfect side dish or ideal meatless dinner for meal prep for the week or to freeze for easy future meals!

4.67 from 3 votes

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Prep Time 15

Cook Time 1

Additional Time 10

Total Time 1 25

Course Vegan Dinner Recipes

Cuisine American

Servings servings

Calories 165 kcal

Ingredients

3 cups peeled and chopped russet potatoes
2 8-oz. jar Vegan Condensed Cream of Potato Soup
2 small zucchini shredded* (about 2 cups)
2 small yellow squash shredded* (about 2 cups)
1 medium carrot shredded (about 1 cup)
1 cup water
1 heaping cup soy curls broken into 1/2-inch pieces
1 cup plain unsweetened non-dairy milk
1/2 cup dijon mustard
1/2 cup shredded vegan cheese
1 Tbsp vegan chicken bouillon powder
1/2 Tbsp maple syrup

Instructions

Heat the oven to 400°F and use a mandoline slicer to shred the zucchini, squash, carrots.
Stir all the ingredients in a 3-quart casserole dish (most commonly a 9x13 inch dish).
Cover tightly and bake for 40 minutes. Then, remove the cover and bake for another 20 minutes until the top is lightly browned.
Remove from the oven and put the lid back on top. Let it sit, covered, for 10 minutes. Then, let cool for at least 5 minutes with the cover removed before serving!

Video

Notes

* Feel free to sub all zucchini or squash

Notes on non-dairy milk: Make sure you’re using a non-dairy milk that is both unsweetened and plain. A neutral-flavored milk is crucial for this recipe! We like the No Sugar Oat Milk from Chobani, Califia’s unsweetened almond milk, or the unsweetened cashew or oat milk from Elmhurst.

Condensed Soup Notes: If you can’t wait for the vegan condensed soup to thicken, you can use the soup out of the blender (about 2 cups for this recipe - not the whole thing) and reduce the water in this recipe by about 3/4 cup. For a different vibe, you can sub any of our vegan condensed soups. The mushroom or chicken versions are great options!

Nutrition

Serving: 1/8 the casseroleCalories: 165kcalCarbohydrates: 29gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gSodium: 736mgFiber: 4gSugar: 7g

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