Okay, let's be real: zucchini can sometimes be a bit… bland. But I promise, this Vegan Parmesan Zucchini Bake? It's anything but boring. This recipe transforms humble zucchini into a flavor-packed side dish (or even a light main course!) that's sure to win over even the most skeptical eaters. It’s easy to make, completely plant-based, and oh-so-satisfying. I remember when I first went vegan, finding satisfying cheesy flavors was a total game changer. This recipe brings back those comforting sensations without any dairy!
What makes this bake so special? It’s all about the vegan parmesan. Made from cashews, nutritional yeast, and a few simple seasonings, this topping adds a nutty, savory, and wonderfully cheesy flavor that complements the zucchini perfectly. It gets golden and bubbly in the oven, creating a delightful crust that everyone will fight over. One of my friends, who isn't even vegan, always asks me to bring this to potlucks!
Beyond the amazing flavor, this dish is also incredibly versatile. Feel free to add other veggies you have on hand, like bell peppers, onions, or mushrooms. You can also adjust the seasonings to your liking – a pinch of red pepper flakes for a little heat, or some smoked paprika for a deeper flavor. It's all about making it your own! Plus, it's a great way to use up all that zucchini that seems to magically appear in gardens during the summer. So, are you ready to transform this unassuming vegetable into something incredible?
Required Equipments
- Baking Dish
- Large Bowl
- Small Bowl
- Whisk
- Grater
- Knife
- Cutting Board
Vegan Parmesan Zucchini Bake: Frequently Asked Questions
Vegan Parmesan Zucchini Bake
Transform simple zucchini into a flavor explosion with this Vegan Parmesan Zucchini Bake! It features tender zucchini slices coated in savory spices and topped with a golden, bubbly vegan parmesan crust.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, let's get started! Preheat your oven to 375°F (190°C). This is key for even baking.
- Lightly grease a baking dish (about 9x13 inches) with olive oil. This prevents sticking and helps the bottom get nice and golden brown. I sometimes use parchment paper for an easy clean up!
- Wash and thinly slice the zucchini into rounds, about 1/4 inch thick. You want them thin enough to cook evenly but not so thin that they disappear during baking. If your zucchini are huge, half the slices.
- In a large bowl, combine the sliced zucchini, minced garlic, dried oregano, dried basil, salt, and black pepper. Toss everything together until the zucchini is evenly coated with the spices. Don't be shy with the seasonings – they really bring out the flavor!
- In a separate small bowl, prepare the vegan parmesan. Combine the raw cashews (make sure they're raw, not roasted!), nutritional yeast, garlic powder, and salt. Pulse in a food processor until you get a crumbly, parmesan-like texture. Be careful not to over-process, or you'll end up with cashew butter!
- Layer half of the seasoned zucchini slices in the prepared baking dish. Try to arrange them in a single layer, slightly overlapping. This helps ensure even cooking.
- Sprinkle half of the vegan parmesan mixture evenly over the zucchini layer. This adds that needed cheesy layer and the most flavour!
- Repeat with the remaining zucchini slices and vegan parmesan. Make sure the top layer is nicely covered with the parmesan for that golden, bubbly crust.
- Drizzle a little extra olive oil over the top of the bake. This helps the parmesan topping brown nicely.
- Cover the baking dish with foil and bake for 30 minutes. This steams the zucchini and helps it cook through evenly.
- Remove the foil and bake for another 15-20 minutes, or until the zucchini is tender and the parmesan topping is golden brown and bubbly. Keep an eye on it – ovens can vary!
- Let the bake cool for a few minutes before serving. This helps it set up a bit and makes it easier to slice. Serve warm and enjoy. This is great as a side dish or even a light meal. I love adding a sprinkle of fresh parsley on top for a pop of color!
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 8g
Fat: 16g
Carbohydrates: 20g
Fiber: 4g
Calcium: 50mg
