Lemon-Basil Potato Summer Casserole
Takes about 1 hour 10 minutes
2 zucchinis, sliced into rounds
2 ½ lbs potatoes, peeled and sliced longwise into rounds
4 medium tomatoes, sliced into thin rounds
1 tbsp olive oil
Zest of one lemon
Juice of two lemons
1 cup tightly packed basil, chopped
¼ cup olive oil
¼ cup water
2 tbsp nutritional yeast
1 ½ tsp garlic powder
½ cup white wine
½ tsp salt
¼ cup roasted sunflower seeds
1. Preheat the oven to 350 degrees. Mix the potatoes in a bowl with ½ tbsp of olive oil (alternatively you can lay them out on a pan and spray them with baking spray) and then lay out on a baking pan. Do the same with the zucchini in a different bowl and pan. Roast potatoes for about 20 minutes and zucchini for 10 minutes.
2. While the potatoes are baking, mix the marinade ingredients together in a bowl.
3. Remove potatoes from the oven and increase the temperature to 450 degrees. Once the potatoes have cooled enough to touch, begin to layer them with the zucchini and tomatoes in a 9 x 13 inch baking pan or two 9 x 9 inch pans. Layer like a lasagna with potatoes first, then zucchini, then tomato rounds. Everything will not match up perfectly but that’s ok.
4. Pour the marinade over the casserole and cover the pans with aluminum foil. Bake for 40 minutes at 450 degrees. When the casserole is removed from the oven, top with roasted sunflower seeds.