Asparagus, Purple Potato, Zucchini Casserole

Dinner Lunch & Salads Recipes

My go-to recipe when I am throwing a dinner party, and I know I need to feed a lot of people, but have a gazillion other things to do. THIS is the recipe that I make.

Look how much fun I had making this casserole on WGN TV!

Asparagus, Purple Potato, Zucchini Casserole – I never get as many compliments on dishes as I do on this one. And because I try not to make things hard and often cook according to my gut instincts or what I have in the refrigerator, like many of my recipes, this is a super easy one. It is great for Fall and great for dinner parties. You just throw it all in a dish and bake. What could be easier than that?  This recipe was actually born from the fact that I had things in my fridge that I didn’t have a plan for and I didn’t want them to go bad. So I threw them all together. BOOM! Asparagus, Purple Potato, Zucchini Casserole. Anyone can do it! Ingredients for Asparagus, Purple Potato, Zucchini Casserole by Elysabeth Alfano Awesome Vegans



Asparagus, Purple Potato, Zucchini Casserole

Serves: 5

Calories: 350



Purple potatoes


5/8 cup diced red onion


Miyoko’s Vegan Mozzarella

Garlic powder



Wasa multigrain crackers


Preheat oven to 350

Mix the following together in a large casserole dish:

2 cups of raw, chopped asparagus (green or purple, not white)

Add 1.5 cups of chopped small purple lightly boiled potatoes

Add 2 cups of chopped zucchini. I leave the skin on, but you can peel if you want.

5/8 cup diced red onion

3 heaping tablespoons of Vegenaise

2 cups of shredded Miyoko’s Vegan Mozzarella

Sprinkle in garlic powder



Separately smash two Wasa multigrain crackers and stir in to mix.

Put in oven and bake for 25 minutes (no tinfoil covering)

Take out and stir in .5 cup vegan mozzarella.

Bake for 5 more minutes

Take out and separately smash two Wasa multigrain crackers and stir in

Put parsley on top…Serve hot. ENJOY!

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