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Mexican Veggie Casserole (vegan, low carb)

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Mmmm.... mexican food is probably my favorite. I love the spices, and the aromas, and the deep, rich colors. This side dish has it all... minus the high carbs and guilt!

(Serves 4)


  • 1 med zucchini, thinly sliced
  • 2 cups cauliflower (riced/finely chopped)
  • 1 med red bell pepper
  • 1 med onion
  • 1 cup salsa
  • 2 tsp cumin
  • 2 tsp oregano
  • olive oil 
  • Himalayan or sea salt to taste
  • Omega Crunch Roasted Garlic Shelled Flax (for topping)
  •  *Optional* vegan, soy free cheese for topping (I like Daiya cheese products.) 

Preheat oven to 350 F.

Grease an 8x8 or 9" round baking dish with olive oil.

Lay the zucchini slices around the bottom of the baking dish evenly. Sprinkle half the cumin and half the oregano over the zucchini.

In a large pan sautee the cauliflower, pepper, onion, the remaining cumin and oregano in olive oil over medium heat until onions begin to turn transparent. Add salt to taste.

Add in the salsa and heat through. Then pour the cauliflower/salsa mixture over the zucchini evenly. (*Top with vegan cheese*) and bake in preheated oven for 15 minutes. Remove from oven, sprinkle with Omega Crunch Roasted Garlic Shelled Flax, and return to oven. Broil for an additional 2-4 minutes or until cheese begins to bubble. 

Recipe by Kitchen Caleigh


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