Go Back
–+ servings
Zucchini Parmesan

Vibrant Zucchini Parmesan: A Healthy Vegan Twist

Experience the deliciousness of Vegan Zucchini Parmesan, a plant-based, gluten-free version of the classic dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 2 pieces Zucchinis Use fresh, firm zucchinis for the best flavor and texture.
  • 0.5 cup Olive Oil Ideal for frying, it adds richness and helps achieve that crispy exterior.
For the Creamy Layer
  • 1 cup Cashews They create a delightful 'cheese' texture; can substitute with almonds for nut allergies.
  • 1 cup Almond Milk Acts as a binding agent; feel free to use any plant milk you prefer.
  • 2 cloves Garlic Fresh pressed garlic enhances flavor; it’s a must for a robust taste.
For the Crunchy Coating
  • 1 cup Breadcrumbs Provides that satisfying crunch; go for gluten-free options if needed.
  • 2 teaspoons Italian Herbs Combine dried oregano, basil, and thyme for an aromatic kick.
For the Saucy Layers
  • 2 cups Tomato Sauce Choose a high-quality jarred sauce or homemade for the best flavor.
  • 1 cup Vegan Mozzarella Adds cheesy flavor; substitute with vegan cheddar for a different touch.
  • 0.5 cup Vegan Parmesan Cheese Sprinkle for a savory topping; make a quick homemade version with nuts and nutritional yeast.

Equipment

  • blender
  • large skillet
  • casserole dish
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Begin by washing and slicing the zucchinis into 1/4 inch rounds. Sprinkle with salt, stack between paper towels, and place a weight on top to drain for 30 minutes.
  2. In your blender, combine soaked cashews, almond milk, salt, and pepper. Blend until smooth and creamy for a cheese-like texture.
  3. Heat olive oil in a skillet. Dip each zucchini slice into the cashew cream, allowing excess to drip off, then coat in breadcrumbs.
  4. Fry the coated zucchini slices in the hot skillet for about 2 minutes on each side, or until golden brown and crispy.
  5. In a casserole dish, layer the tomato sauce, fried zucchini, and vegan cheeses. Repeat layers, finishing with a top layer of sauce and cheese.
  6. Preheat the oven to 410°F (210°C) and bake the assembled casserole for about 20 minutes until the top is golden brown and bubbly.
  7. Remove the casserole from the oven and allow to cool for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 400mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg

Notes

Drain zucchini well to prevent soggy texture. Fry for crispiness; baking alone won't replicate that. Layer generously for flavor in every bite. Assemble ahead of time and refrigerate but skip baking.

Tried this recipe?

Let us know how it was!