Ingredients
Scale
- 3 zucchinis, sliced
- 2 cups bread crumbs (gluten-free if needed)
- 3/4 cup cashews
- 1 cup almond milk
- 28 oz jar tomato sauce
- 5 oz vegan mozzarella shreds
- 2 Tbsp Italian herbs
- Olive oil for frying
Instructions
- Preheat your oven to 410°F (210°C) and prepare an 8×11 inch casserole dish.
- Spread zucchini slices on a baking sheet, season with salt, cover with paper towels, and let sit for about 30 minutes to draw out moisture.
- In a food processor, blend cashews and almond milk until smooth; season with salt and pepper.
- Heat olive oil in a frying pan over medium heat. Dip each zucchini slice in the cashew mixture then coat with bread crumbs before frying until golden brown (about 2 minutes per side).
- In a bowl, mix garlic and Italian herbs with tomato sauce. Layer some sauce at the bottom of the casserole dish, followed by fried zucchini slices, vegan parmesan cheese, and mozzarella shreds. Repeat layers until all ingredients are used up.
- Bake for about 20 minutes or until the top is golden brown. Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 230
- Sugar: 6g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg