Dairy-Free Zucchini Parmesan
Savor the comforting flavors of Italian-inspired cuisine with this Dairy-Free Zucchini Parmesan, a plant-based twist on the classic dish that’s hearty, wholesome, and completely free of dairy. Tender zucchini rounds are breaded with a crispy coating of seasoned breadcrumbs, nutritional yeast, and aromatic Italian spices, then baked to golden perfection—no frying required! Layered with rich marinara sauce and melty dairy-free mozzarella, this dish delivers all the cozy satisfaction you crave without compromising dietary preferences. Perfect for weeknight dinners or a crowd-pleasing meal, it’s naturally gluten-free adaptable and loaded with fresh, vibrant flavors. Garnish with basil for an irresistible finishing touch and serve alongside a crisp green salad for a delightful pairing!
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Ingredients
- 2 large zucchini
- 1 teaspoon salt
- 0.5 cup all-purpose flour (or gluten-free flour)
- 0.75 cup unsweetened almond milk (or any non-dairy milk)
- 2 tablespoons cornstarch
- 1.5 cups breadcrumbs (use gluten-free if needed)
- 2 tablespoons nutritional yeast
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon garlic powder
- 0 olive oil spray
- 2 cups marinara sauce
- 1.5 cups dairy-free shredded mozzarella
- 5 leaves fresh basil leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2
Slice the zucchini into even 1/4-inch thick rounds. Sprinkle the zucchini slices with salt and set them aside for 10 minutes to draw out excess moisture. Pat them dry with a clean kitchen towel or paper towels.
Step 3
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the almond milk and cornstarch until smooth. In the third bowl, mix the breadcrumbs, nutritional yeast, Italian seasoning, and garlic powder.
Step 4
Dip each zucchini slice into the flour, shaking off any excess. Next, dip it into the almond milk mixture, then dredge it in the breadcrumb mixture, pressing gently to help the coating adhere.
Step 5
Place the breaded zucchini slices onto the prepared baking sheet in a single layer. Lightly spray them with olive oil to help crisp up the coating.
Step 6
Bake the zucchini slices for 20 minutes, flipping them halfway through, until golden and crispy.
Step 7
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish. Arrange half of the baked zucchini slices in a single layer over the sauce.
Step 8
Sprinkle 3/4 cup of the dairy-free shredded mozzarella over the zucchini. Add another layer of marinara sauce, zucchini slices, and finish with the remaining mozzarella on top.
Step 9
Bake the assembled dish for 10 minutes in the oven, or until the cheese is melted and bubbly.
Step 10
Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil leaves, if desired.
Nutrition Facts
| Serving size | (1798.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2375.0 |
| Total Fat 97.8g | 0% |
| Saturated Fat 65.5g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 11359.6mg | 0% |
| Total Carbohydrate 343.3g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 50.5g | |
| Protein 47.4g | 0% |
| Vitamin D 75.0IU | 0% |
| Calcium 2515.7mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1678.4mg | 0% |
Source of Calories