zucchini parmesan
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!
prep time
30 Min
cook time
25 Min
method
---
yield
4-6 serving(s)
Ingredients
- 3-4 large zucchini
- 1/2 cup all-purpose flour
- 1/2 cup vegan bread crumbs
- 1/2 cup soy milk
- 6-7 tablespoons olive oil
- 2 cups spaghetti sauce
- 12 ounces vegan mozzarella "cheese"
- 2 tablespoons soy parmesan "cheese"
- 5-6 - fresh basil leaves
How To Make zucchini parmesan
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Step 1Preheat oven to 375 degrees F
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Step 2Slice the zucchini 1/4 inch lengthwise.
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Step 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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Step 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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Step 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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Step 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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Step 7Bake, uncovered, for 15 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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