Baked Zucchini Casserole.

 

Baked Zucchini Casserole.

Ingredients: 

4 Medium sized Zucchinis--Sliced.

1 Large Onion, or 2 small Onions--Chopped.

4 Medium Potatoes--Sliced.

Cream:

2 Cups Cashews.

1 Cup Almonds.

6 Cloves Garlic.

2--1/2 Tablespoons Salt.

5 Cups Water.

Instructions:

Slice Zucchini and Potatoes, (Zucchini 2/3 inch thick, Potatoes 1/4 to 1/2 inch thick) and chop the Onions, and place the three in layers into a large baking dish, sprinkling one of the tablespoons of salt over the vegetables as you go.

Blend Cashews, Almonds, Garlic, Water and the rest of the Salt in a high-speed blender until smooth, then pour over the vegetables in the baking dish, it should cover them. If the cream does not cover the vegetables, then pour a little more water in.

Then bake at 350F until you can easily poke a knife through the Zucchini and Potatoes; it will be a little brown on the edges too.

Enjoy!

~Hoshianna