Zucchini “Parmesan”

Preparation info
  • Serves:

    2 to 4

    • Difficulty


    • Ready in

      30 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Zucchini Parmesan with homemade marinara is a summer classic. This version is less labor-intensive, with no oil (or actual Parmesan, of course). Any leftovers could become a layer in lasagna! Serve this dish with Weeknight Marinara if desired.


  • 4 zucchini, sliced into ½-inch (13 mm) rounds
  • ½ cup (120 ml) almond milk


  1. Preheat the oven to 375°F 190°C). Line two baking sheets with parchment paper.
  2. Place the zucchini in a medium bowl with the almond milk, arrowroot powder, lemon juice, and ¼ teaspoon of the salt. Stir to combine.
  3. Combine the bread crumbs, hem