Vegan Zucchini Parmesan

Indulge in a plant-based twist on a classic Italian favorite with this Vegan Zucchini Parmesan recipe! Perfectly crisp zucchini rounds are coated in a savory breadcrumb mixture infused with nutritional yeast and garlic powder, then layered with rich marinara sauce and melty vegan Parmesan cheese. This baked, not fried, dish is both wholesome and satisfying, making it a guilt-free comfort food for busy weeknights or elegant dinner gatherings. Ready in under an hour, it’s naturally dairy-free, with gluten-free options available, and garnished with fresh basil for a burst of flavor. Serve it on its own or pair with a side of pasta or garlic bread for a hearty, crowd-pleasing meal!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium Zucchini
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup All-purpose flour (or gluten-free flour)
• 1 cup Unsweetened plant-based milk (e.g., almond, soy, oat)
• 1 cup Breadcrumbs (use gluten-free if needed)
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil (for brushing or spraying)
• 2 cups Marinara sauce
• 0.5 cup Vegan Parmesan cheese
• 0.25 cup Fresh basil leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Slice the zucchinis into 1/4-inch thick rounds and sprinkle with salt. Let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.

Step 3

Place the flour in a shallow bowl. In a separate bowl, combine the plant-based milk. In a third bowl, mix the breadcrumbs, nutritional yeast, garlic powder, and a pinch of black pepper.

Step 4

Dredge each zucchini slice first in the flour, then dip it into the plant-based milk, and finally coat it with the breadcrumb mixture. Place the coated slices on the prepared baking sheet.

Step 5

Lightly brush or spray the zucchini rounds with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.

Step 6

Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange half of the baked zucchini rounds on top of the sauce.

Step 7

Top the zucchini with 1 cup of marinara sauce and sprinkle with half of the vegan Parmesan cheese.

Step 8

Add a second layer of zucchini rounds, followed by the remaining marinara sauce and Parmesan cheese.

Step 9

Return the dish to the oven and bake for 10 minutes, or until the sauce is bubbling and the cheese is slightly browned.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves if desired and serve warm.

Nutrition Facts

Serving size	1715.4 grams (1715.4g)

Amount per serving	% Daily Value*
Calories	1814

Total Fat 83.80g	107%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 0.40g
Cholesterol 0mg	0%
Sodium 10279mg	447%
Total Carbohydrate 218.50g	79%
Dietary Fiber 24.00g	86%
Total Sugars 54.60g
Protein 47.50g	95%

Vitamin D 100IU	500%
Calcium 670mg	52%
Iron 14mg	77%
Potassium 2212mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 10.4%

Carbs: 48.1%