How to make vegetarian sweet potato zucchini casserole

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It can be hard to find a casserole dish that's vegetarian. Most casseroles are meant to be complete meals for families that eat meat. In addition, they typically include only a starch and some vegetables as well as meat. As the recipe below shows, however, it's entirely possible to make a vegetarian casserole whether it's because you're a vegetarian or because you just need a vegetable dish as a side.
You can't get much healthier than this version. Zucchini and sweet potatoes are both packed with tons of nutrients and vitamins, and you'll feel better after eating it because you've done something amazing for yourself. In fact, it's so delicious, even those who eat meat will love it.
Cooktop Cove
Vegetarian Sweet Potato Zucchini Casserole
15 minutes
40 minutes
55 minutes
1 tablespoon olive oil
2 medium zucchini, chopped in a medium dice
1 onion, chopped in a small dice
2 cloves garlic, minced
1 15-ounce can diced tomatoes with juice
2 tablespoons tomato paste
1 tablespoon Italian seasoning
2 medium sweet potatoes, peeled and chopped into thin circle slices
1/2 cup mozzarella cheese, shredded
2 tablespoons fresh parsley, chopped
Preheat oven to 350 degrees Fahrenheit and grease a 9-by-13 casserole dish.
Heat the olive oil in a large skillet over medium heat. Once hot, add the zucchini, onions and garlic. Cook just until the onions begin to soften, about 3 minutes.
Stir in the diced tomatoes, tomato paste and Italian seasoning. Cook, stirring frequently, until the mixture begins to simmer and remove from heat.
Place the sweet potato circles into the bottom of the greased casserole dish. Pour the zucchini and tomato mixture over top and sprinkle with mozzarella cheese.
Put the casserole dish in the oven and cook for 25 to 30 minutes, until the cheese is melted and the potatoes are tender.
Sprinkle with fresh parsley just before serving.
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