Dairy-Free Zucchini Parmesan
Indulge in the comforting flavors of classic Italian cuisine with this Dairy-Free Zucchini Parmesan—a wholesome, plant-based twist on a timeless favorite. Perfect for those seeking an alternative to dairy, this recipe combines crisp, golden-baked zucchini rounds coated in a flavorful breadcrumb mixture with layers of rich marinara sauce and gooey dairy-free mozzarella. Nutritional yeast and Italian seasoning elevate the dish with a savory depth, while the zucchini’s natural tenderness shines through after baking. Quick to prep and easy to assemble, this gluten-friendly option is baked to perfection and garnished with fresh basil for an elegant finishing touch. Whether you're catering to dietary restrictions or simply looking to try something new, Dairy-Free Zucchini Parmesan makes a delightful, crowd-pleasing main dish that pairs beautifully with a simple side salad or crusty bread.
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Recipe Information
Ingredients
- 2 large zucchini
- 1 teaspoon salt
- 0.5 cup all-purpose flour (or gluten-free flour)
- 0.75 cup unsweetened almond milk (or any non-dairy milk)
- 2 tablespoons cornstarch
- 1.5 cups breadcrumbs (use gluten-free if needed)
- 2 tablespoons nutritional yeast
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon garlic powder
- olive oil spray
- 2 cups marinara sauce
- 1.5 cups dairy-free shredded mozzarella
- 5 leaves fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Slice the zucchini into even 1/4-inch thick rounds. Sprinkle the zucchini slices with salt and set them aside for 10 minutes to draw out excess moisture. Pat them dry with a clean kitchen towel or paper towels.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the almond milk and cornstarch until smooth. In the third bowl, mix the breadcrumbs, nutritional yeast, Italian seasoning, and garlic powder.
Dip each zucchini slice into the flour, shaking off any excess. Next, dip it into the almond milk mixture, then dredge it in the breadcrumb mixture, pressing gently to help the coating adhere.
Place the breaded zucchini slices onto the prepared baking sheet in a single layer. Lightly spray them with olive oil to help crisp up the coating.
Bake the zucchini slices for 20 minutes, flipping them halfway through, until golden and crispy.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish. Arrange half of the baked zucchini slices in a single layer over the sauce.
Sprinkle 3/4 cup of the dairy-free shredded mozzarella over the zucchini. Add another layer of marinara sauce, zucchini slices, and finish with the remaining mozzarella on top.
Bake the assembled dish for 10 minutes in the oven, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil leaves, if desired.
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11360 mg | 494% | |
| Total Carbohydrate | 343.3 g | 125% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 50.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 2516 mg | 194% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1678 mg | 36% | |
*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.
