Name: Zucchini “Parmesan”
Total time: 30 min
Yield: Serves: 2 to 4
Ingredients: 1 teaspoon arrowroot powder; ¼ teaspoon crushed red pepper; ½ cup (120 ml) almond milk; ½ teaspoon garlic powder; 1 teaspoon fresh lemon juice; ½ cup (55 g) whole wheat bread crumbs (see Note); ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup (40 g) hemp seeds; 4 zucchini, sliced into ½-inch (13 mm) rounds; ¼ cup (15 g) nutritional yeast

Preparation info

Serves:
2 to 4

Difficulty
Easy
Ready in
30 min

Appears in

The No Meat Athlete Cookbook

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.

Ingredients

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

Method

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

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Zucchini “Parmesan”

Ingredients

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