zucchini parmesan
(2 ratings)
This is a vegan eggplant Parmesan recipe that I was going to make for a school project. But I forgot that eggplant isn't in season until the summer, so I made a few adjustments with the recommendations of a friend. What I got was more of an appetizer than a main dish. I hope you enjoy!
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(2 ratings)
yield
4 -6
prep time
30 Min
cook time
25 Min
Ingredients For zucchini parmesan
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3-4 lgzucchini
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1/2 call-purpose flour
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1/2 cvegan bread crumbs
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1/2 csoy milk
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6-7 Tbspolive oil
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2 cspaghetti sauce
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12 ozvegan mozzarella "cheese"
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2 Tbspsoy parmesan "cheese"
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5-6fresh basil leaves
How To Make zucchini parmesan
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1Preheat oven to 375 degrees F
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2Slice the zucchini 1/4 inch lengthwise.
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3Salt the slices and place them into a colander. Allow to set for 15-20 min. in order to draw out the moisture and remove any bitterness.
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4Put the flour, soy milk, and bread crumbs into separate shallow bowls. Dip each slice of zucchini into the flour to coat it, then into the soy milk, then into the bread crumbs. Set aside.
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5Put the olive oil in a large skillet over medium heat. Add the zucchini slices, fry until golden and crispy on both sides, then drain on paper towels.
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6Pour thin layer of spaghetti sauce on to a 9-inch by 13-inch baking dish. Add the eggplant slices, arranging them to that they overlap. Top with the mozzarella and Parmesan "cheeses," basil, and a little more tomato sauce.
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7Bake, uncovered, for 15 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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