Vegan Zucchini Parmesan
Elevate your plant-based dining with this delightful Vegan Zucchini Parmesan, a wholesome twist on the classic Italian favorite. This recipe features tender zucchini slices coated in a crispy breadcrumb crust flavored with nutritional yeast and garlic powder, baked to golden perfection for maximum crunch—all without the need for frying. Layered with rich marinara, melty vegan Parmesan cheese, and fresh basil, it's a comforting and flavor-packed dish that's perfect for a hearty dinner or a satisfying side. With simple ingredients like plant-based milk and gluten-free options, this recipe caters to a variety of dietary needs while delivering authentic Italian flavors. Ready in under an hour and serving up to four, this vegan zucchini casserole is ideal for weeknight meals or impressing guests with a healthier take on traditional zucchini parmigiana!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour (or gluten-free flour)
- 1 cup Unsweetened plant-based milk (e.g., almond, soy, oat)
- 1 cup Breadcrumbs (use gluten-free if needed)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil (for brushing or spraying)
- 2 cups Marinara sauce
- 0.5 cup Vegan Parmesan cheese
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Slice the zucchinis into 1/4-inch thick rounds and sprinkle with salt. Let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
Place the flour in a shallow bowl. In a separate bowl, combine the plant-based milk. In a third bowl, mix the breadcrumbs, nutritional yeast, garlic powder, and a pinch of black pepper.
Dredge each zucchini slice first in the flour, then dip it into the plant-based milk, and finally coat it with the breadcrumb mixture. Place the coated slices on the prepared baking sheet.
Lightly brush or spray the zucchini rounds with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange half of the baked zucchini rounds on top of the sauce.
Top the zucchini with 1 cup of marinara sauce and sprinkle with half of the vegan Parmesan cheese.
Add a second layer of zucchini rounds, followed by the remaining marinara sauce and Parmesan cheese.
Return the dish to the oven and bake for 10 minutes, or until the sauce is bubbling and the cheese is slightly browned.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.4 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 217 mg | 17% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 618 mg | 13% | |
*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.
