Local and Seasonal Recipes, Menus and More
||Vegan Zucchini Parmigiana
6 zucchini, each about 8 inches long
3 cups marinara, homemade or your favorite commercial sauce
1 pound extra firm tofu, lightly pressed to remove water
1/2 cup cashew butter
1/4 cup olive oil
1/4 cup nutritional yeast
1 Tablespoon each granulated garlic and dried oregano
2 Tablespoons dried basil
1/2 teaspoon salt
1 cup gluten-free panko
2 Tablespoons olive oil
Preheat oven to 375 degrees.
Cut zucchini lengthwise into long 1/4 inch thick slices. There will be irregular slices—
it’s just fine.
They can hide in the bottom layer!
Grill zucchini on stovetop or outdoor grill until softened, about 8-10 minutes per side.
Zucchini should be partly tender but still hold its shape.
While zucchini is grilling, combine tofu, cashew butter, olive oil, nutritional yeast,
garlic and herbs in food processor. Pulse until combined, but do not puree. Set aside.
Spread 1 cup of marinara in the bottom of a 9 x 11 casserole.
Place half the zucchini
slices in one layer to cover the bottom of the prepared baking dish.
Remember to use up the
Carefully spread creamy herb on top until it completely covers zucchini.
remaining slices on top to completely cover the cheese. Top with remaining sauce.
Stir together panko and olive oil until thoroughly combined.
Spread over top of marinara
to form an even coating.
Place in preheated oven and bake 30 minutes until top is golden and
sauce is bubbling
around the edges of the casserole.
Allow casserole to rest about 10 minutes before slicing into
squares to serve.
Cover and refrigerate leftovers.
Replace tofu, cashew cream, olive oil and nutritional yeast
with a container of whole milk ricotta.
Mix in garlic, oregano and basil.
Continue recipe as directed or top casserole with shredded parmesan in place of the
olive oil and panko.
Copyright © 2015 Stefanie Samara Hamblen