Abundant zucchini and tomato in your garden? This can use up a bunch and it’s delicious. 🙂 It was inspired by this recipe but I changed it up quite a bit.
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup cashews
- 1 cup veggie broth
- 1 tsp dry basil (or 1 Tbsp fresh if you have it!)
- 1 tsp oregano
- 1 1/2 Tbsp fresh thyme (or 1 1/2 tsp dry)
- 2 lbs zucchini, sliced into rounds no more than 1/4″ thick
- 2 lbs tomato, sliced into 1/4″ rounds
Saute onion and garlic until soft.
Using a food processor or blender, puree cashews, veggie broth and spices until smooth.
Preheat oven to 400 degrees. Prepare a casserole dish by spreading the cooked onion mixture on the bottom. Top with zucchini and tomato as shown in the pictures. Top with the creamy sauce. Bake for about an hour or until the zucchini is soft. (Check around 45 minutes or so.)