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My friends Bob & Pat Peters gave me some large zucchini from their garden so I decided to make my version of Zucchini Parmesan… with no dairy!

v  2 large zucchini’s sliced in 1/4 “ rounds

v  2-3 cups of spaghetti sauce

v  8 oz. of rice or soy mozzarella cheese, you can buy it at a health food store

v  EVOO (extra virgin olive oil)

v  Salt & pepper

v  Fresh basil leaves

v  Fresh oregano

Drizzle a little evoo in the bottom of a skillet & sauté sliced zucchini and salt & pepper till slightly browned but not fully cooked. Remove & set aside.

In a casserole dish, place just enough sauce to lightly cover bottom of the dish. Layer using zucchini, sprinkle lightly with oregano & place a few basil leaves on top, sauce & cheese. Continue layering ending with cheese.

Bake in a 350 degree oven for about 20-30 minutes or until bubbly.

Recipe from “Gourmet Sensations, Healthy Alternatives” by Cindy Karas, the HerbFest chef.

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