Crispy Vegan Zucchini and Corn Casserole
"This casserole is amazing!!! My non-vegan family had second helpings."
"I have made this dish at least 6 times."
"OMG! This recipe is absolutely delicious!"
Cook shallots and sliced garlic cloves for 2 minutes. Then, add in the thyme and salt. Cook another 30 seconds.
Add basil leaves to a food processor.
Add in the cooked garlic and shallots along with lemon juice and ½ cup water.
Blend until the Basil Sauce is smooth.
Cook corn kernels for 3-5 minutes.
Thinly slice zucchini and/or summer squash into rounds.
Add the zucchini and/or summer squash slices to a large bowl.
Add in the charred corn.
Add in some diced jalapeños.
Add in the Basil Pesto sauce.
Mix all the ingredients together.
Pour 1 cup marinara sauce onto the bottom of a baking pan.
Spread out half of the zucchini/squash slices on top in a single layer. Then, spoon the corn kernels on top.
Sprinkle the shredded vegan mozzarella on top.
Then, repeat the layers one more time.
Sprinkle some panko bread crumbs, flaky sea salt, black pepper, and a drizzle of olive oil on top. Bake for 25 minutes.
Top with fresh basil. Serve and enjoy!