Dairy-Free Cheesy Baked Zucchini
Elevate your vegetable side dish game with Dairy-Free Cheesy Baked Zucchini, a flavorful and guilt-free recipe that's perfect for plant-based eaters and those seeking dairy-free alternatives. This zucchini dish is tossed in olive oil and baked to tender perfection before being smothered in a rich, velvety cheese sauce made from nutritional yeast, almond milk, and tapioca starch—delivering all the creamy, cheesy goodness without the dairy. Enhanced with zesty notes of Dijon mustard, garlic powder, and a splash of lemon juice, this recipe strikes the perfect balance of savory and tangy flavors. Finished with fresh parsley for a pop of color, it’s a wholesome, gluten-free option that fits seamlessly into any meal or stands proudly as a delicious appetizer. Ready in just 45 minutes, this easy-to-make dish is a crowd-pleaser that highlights simple, healthy ingredients. Make it today and enjoy the best dairy-free cheesy zucchini bake!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 cup nutritional yeast
- 1 cup unsweetened almond milk
- 1 tablespoon tapioca starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and slice the zucchinis into 1/4-inch thick rounds.
In a large bowl, toss the zucchini slices with olive oil, ensuring they are evenly coated.
Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
Bake the zucchini in the oven for 15 minutes, flipping halfway through, until they are just beginning to turn golden.
While the zucchini is baking, prepare the dairy-free cheese sauce. In a small saucepan over medium heat, combine the nutritional yeast, unsweetened almond milk, tapioca starch, garlic powder, onion powder, dijon mustard, lemon juice, salt, and black pepper.
Whisk the mixture continuously until the cheese sauce begins to thicken and becomes smooth and creamy, about 5-7 minutes.
Once the zucchini is done baking, remove from the oven and pour the cheese sauce evenly over the zucchini slices.
Return the baking sheet to the oven for an additional 10 minutes, or until the cheese sauce is bubbly and slightly golden on top.
Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately. Enjoy your Dairy-Free Cheesy Baked Zucchini!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8928 mg | 388% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 55.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 602 mg | 46% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2352 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
