🌱 Crispy Vegan Zucchini Bake
🕒 Total Time: 50 minutes
Prep: 20 min
Cook: 30 min
Servings: 4–6
🛒 Ingredients
For the Zucchini Layer:
- 3 medium zucchinis, thinly sliced (about 1/4 inch thick)
- 1 tsp salt
- 1 tbsp olive oil or avocado oil
- Freshly ground black pepper (to taste)
For the Crispy Topping:
- 1 cup panko breadcrumbs (use gluten-free if needed)
- 3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano or Italian seasoning
- 2 tbsp olive oil or melted vegan butter
- Pinch of salt
For the Vegan Cheese Sauce:
- 1 cup unsweetened plant milk (almond, soy, or oat)
- 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
🍳 Instructions
1. Prep the Zucchini
- Preheat oven to 400°F (200°C).
- Lay zucchini slices on a paper towel-lined tray.
- Sprinkle with 1 tsp salt and let sit for 10–15 minutes to draw out moisture.
- Pat dry with paper towels.
2. Make the Vegan Cheese Sauce
- Blend all cheese sauce ingredients in a blender until smooth and creamy.
- Taste and adjust seasoning if needed. Set aside.
3. Make the Crispy Topping
- In a bowl, mix breadcrumbs, nutritional yeast, garlic powder, onion powder, oregano, and a pinch of salt.
- Add olive oil and mix until crumbs are evenly coated and slightly moist.
4. Assemble the Bake
- Lightly grease a baking dish (around 9×9 inch or similar).
- Layer half of the zucchini slices in the bottom of the dish.
- Pour half of the cheese sauce over the zucchini.
- Add remaining zucchini slices, then the rest of the cheese sauce.
- Sprinkle the breadcrumb topping evenly over everything.
5. Bake
- Bake for 25–30 minutes, or until the top is golden and crispy and the zucchini is tender.
- If the topping isn’t crispy enough, broil for the last 2–3 minutes (watch carefully!).
6. Serve
- Let cool for 5 minutes before serving.
- Garnish with fresh parsley or basil if desired.
