Paleo Cheesy Baked Zucchini
Elevate your veggie game with this delectable Paleo Cheesy Baked Zucchini — a guilt-free comfort food dream that’s both dairy-free and packed with flavor! This recipe transforms humble zucchini slices into a savory masterpiece by topping them with a creamy cashew-based "cheese" flavored with nutritional yeast, garlic, and lemon juice for an irresistible umami kick. Baked to perfection with golden, bubbling goodness and garnished with fresh parsley, this dish is the ultimate paleo-friendly side or light main course. Ready in under 45 minutes and naturally gluten-free, it's a crowd-pleaser that combines wholesome ingredients and easy preparation. Perfect for weeknight dinners or special occasions, this low-carb delight will leave your taste buds begging for more!
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Recipe Information
Ingredients
- 3 whole large zucchinis
- 1 cup raw cashews
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 0.5 cup water
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and dry the zucchinis. Slice them into 1/4-inch thick rounds.
Spread the zucchini slices evenly on the prepared baking sheet. Drizzle them with 1 tablespoon of olive oil and sprinkle a pinch of salt and pepper over them.
Bake the zucchini in the preheated oven for 15 minutes until they start to soften.
While the zucchini is baking, prepare the cashew cheese. In a high-speed blender, combine the cashews, nutritional yeast, lemon juice, garlic powder, onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1 tablespoon of olive oil, and water.
Blend on high until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
Once the zucchini slices are done baking, remove them from the oven and spoon the cashew cheese mixture over each slice evenly.
Return the zucchini to the oven and bake for another 10 minutes until the 'cheese' is slightly golden and bubbly.
Remove the zucchini from the oven. Let it cool for a few minutes, then sprinkle with freshly chopped parsley before serving.
Serve warm as a delightful side dish or a light main course.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 30.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3329 mg | 71% | |
*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.
