This Zucchini, Potato and Tomato Casserole is such an easy dish with an elegant presentation!  Don’t be intimidated by the arranged nature, it took me less than 10 minutes to do this entire thing.  I started from the center in a spiral motion and just circled the edge with the remaining zucchini and potato slices.

Caramelized onions line the bottom, while slices of zucchini, potato and tomato are arranged on top, overlapping slightly.  We drizzled it with melted vegan margarine.  This recipe was inspired and veganized from this recipe in Southern Living.

It’s baked for 30 minutes at 375 after which time we uncovered it and sprinkled with vegan parmesan cheese.  We baked it another 35-40 minutes or until golden brown and tender.  Let cool for 10 minutes prior to serving.

The perfect side dish to any meal.  Actually, it’s also a great entree as well!