– Extra virgin olive oil – Zucchini – Ears of corn – Jalapeños – Basil Sauce – Vegan cheese – Marinara sauce – Panko bread crumbs – Flaky sea salt and black pepper – Basil – Shallot – Garlic cloves – Dried thyme – Sea salt – Lemon juice – Cup of water
First, make the Basil Sauce. You’ll start by frying shallots and garlic in olive oil, then infusing some dried thyme and salt into the mix. Blend the mixture in a food processor, along with fresh basil, lemon juice, and water.
Second, shave the corn and char it. Use a sharp knife to shave off the kernels off two ears of corn. Heat up some olive oil in a cast iron skillet, add the corn, and cook for a few minutes until lightly charred.
Next, thinly slice your zucchini and/or summer squash into rounds. Mix the zucchini/squash slices and charred corn with diced jalapeños and the Basil sauce, and toss to coat.
Assemble the casserole. Pour the marinara sauce on to the bottom of a 13×9-inch (33×22 cm) baking pan. Spread out half of the zucchini/squash slices on top in a single layer (slight overlapping is okay).
Then spoon some more of the corn/jalapeño mixture on top. Sprinkle the zucchini with half of the shredded vegan cheese on top (or dollop with blobs of the Tofu Ricotta, if using). Repeat the layers one more time, zucchini slices and corn first, then cheese.
Sprinkle the top with the panko bread crumbs, a light sprinkle of flaky sea salt, some freshly cracked black pepper, and a drizzle of extra virgin olive oil (the olive oil aids in browning, so don’t skip it).
Bake for 25 minutes, rotating the pan 180° halfway through to ensure even browning on the top, or until the top is crispy and golden brown. Remove from the oven and allow to cool for 20 minutes. Top with sliced basil.
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