Veggies (yellow pepper, red pepper, spinach, onion, jalapeno, zucchini), check. Filling (guacamole, Daiya chive and onion cream cheese), check.
Preheat the ol' horno to 375C. Spread a little tomato sauce on the bottom of your casserole dish, and start layering on the THINLY-SLICED zucchini. I did mine in rounds, since I can't slice zucchini length-wise to save my life.
Top with a layer of cream cheese (I mixed mine with the guac), and then the peppers, jalapeno, and onion, which had been chopped up together. Repeat. Each layer of veggies took about a half a pepper, quarter of the onion, and half the jalapeno (I like 'em picantes).
The top layer also included spinach and then I threw on some mozzarella-style Daiya shreds to hold it all in place.
Half hour with the casserole dish lid on, then a half off.
Below: Lunch for tomorrow (topped with more guacamole); SUPPER! (topped with Sinai Gourmet Habanero, one of my top three hot sauces). Due to the mix of the cream cheese and guacamole, it turned out creamy, amid soft zucchini and the other veg.
Make your own, add garlic, parsley, turnips, go nuts- be sure to share your pictures, wherever you are!
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