Ever since I came across the great recipe for Baked Parmesan Zucchini at Damn Delicious I wanted to try out a vegan version. So, here is the adapted recipe, really simple to make and extremely tasty.
I used my basic recipe for vegan parmesan and enhanced it by a few ingredients, such as garlic and an Italian herb mix. Now imagine sprinkling this vegan parmesan on zucchini slices and roasting them in the oven. The result is pure bliss! A light, healthy, and yummy veggie dish that you can serve as a starter or a side dish, or just have it as a little snack in-between meals. Either way, I’m pretty sure that it will become a staple.
🍽 Recipe
Baked Zucchini Sticks with Vegan Parmesan
This is a light, healthy, and yummy veggie dish that you can serve as a starter or a side dish, or just have it as a little snack in-between meals.
Servings: 2
Ingredients
- 3 large zucchini about 1 kg
- 1 tablespoon olive oil
For the vegan parmesan
- 100 g Brazil nuts
- 2 tablespoon nutritional yeast
- 1 scant teaspoon salt
- 2 tablespoon olive oil
- 1 garlic clove crushed
- 1 teaspoon dried Italian herb blend
Topping
- 1 tablespoon olive oil
- 2 sprigs of basil only the leaves
Instructions
- Preheat the oven to 180° C / 356° F (fan on).
- Wash the zucchini, cut off the ends, and quarter the zucchini lengthwise.
- Line a baking tray with parchment paper and spread the zucchini sticks with the cut side upwards onto the tray.
- Using a pastry brush, coat the zucchini sticks with about 1 tablespoon of olive oil.
- For the vegan parmesan, coarsely grind the Brazil nuts and mix with the other parmesan ingredients.
- Coat the zucchini sticks with parmesan. I used my fingers to tap about ½ to ¾ of the parmesan onto the zucchini.
- Bake the zucchini sticks on the lowest rack for about 20-30 minutes, until they are golden brown.
- Serve hot out of the oven, sprinkled with olive oil, basil leaves, and any leftover parmesan.
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