Vegetarian

Mexican Zucchini Casserole (Vegan) takes 20 minutes to prepare.

Mexican Zucchini Casserole (Vegan) takes 45 minutes to cook.

Mexican Zucchini Casserole (Vegan) makes 8 servings.

The ingredients for Mexican Zucchini Casserole (Vegan) are:

5 tbsp *Flax Seed Meal (ground flax)
5 fl oz Water, tap
4 cup Shredded Zucchini
1/4 cup onion chopped
3 Jalapeno Peppers seeds removed and finely chopped
2 tbsp Cilantro, raw chopped finely
1.5 cup Heart Smart Bisquick (mix only)
8 tbsp Nutritional Yeast Flakes
4 tbs Olive Oil, Extra Virgin
1 tsp Salt
1 tsp Pepper, black

Here is how you make Mexican Zucchini Casserole (Vegan):

In a small bowl mix the flax seed meal and water together and set aside in the refrigerator for about 15 minutes until it congeals to the consistency of an egg. this is a substitute for actual eggs and will work like an egg as a binder.Preheat oven to 375 degrees.In a large bowl mix together zucchini, onion, cilantro and finely chopped jalapeno peppers.In a small bowl mix the refrigerated flax mixture and olive oil until fully combined and add to the vegetable mixture. Stir to combine well.Add the Bisquick and nutritional yeast to the vegetable mixture. Stir well until the Bisquick is fully moistened. Add salt and pepper and mix again.Pour the mixture into a greased or baking parchment lined 9" x 13" baking dish. Top with more nutritional yeast if desired.Bake at 375 degrees for 45 minutes or until the top is browned. Remove from the heat and cool slightly.Cut into 8 rectangles and serve immediately.This dish can be reheated the next day or can also be served cold.Serving Size:?Makes 8 - 4.5" x 3.25" Pieces

The nutritional information for Mexican Zucchini Casserole (Vegan) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 205.0

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 624.1 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 3.8 g
• Protein: 6.3 g