Fast and easy, you can conveniently grab most of these ingredients at the farmers markets on your way home from enjoying the fresh air outside. Surely not only in summer you can make this recipe, it’s all year long.
2 cups zucchini,chopped
1 cup sweet tomatoes, chopped
1 large bell pepper (any colour), chopped
1 garlic minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 cup vegan mozzarella cheese, shredded
2 cups bread crumbs gluten free or normal plain flour
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
Preheat oven to 350°F and grease a large casserole dish or a 9×13 inch baking dish in a large mixing bowl. Combine zucchini,tomatoes, bell pepper, garlic, parsley, basil, cheese, salt and pepper: pour into a greased baking dish and spread mixture evenly. Top with breadcrumbs and spread evenly over top of vegetable mixture: drizzle with olive oil. Cover and bake for 40 minuets, the last 10 minutes uncovered, or until vegetables are tender and bread crumbs topping is golden brown.