Crispy Zucchini Pasta Bake

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In this enticing recipe, slices of fresh zucchini are baked until they reach golden perfection, providing a satisfying crunch with every bite. The key to achieving the ultimate crispiness lies in the preparation process.

The zucchini slices are lightly coated with a mixture of breadcrumbs, nutritional yeast, and various spices, enhancing their texture and imparting a delicious, savoury flavour. Nutritional yeast is a particularly clever addition, as it provides a subtle cheese-like taste, making the dish all the more tantalizing for those following a vegan diet.

Crispy Zucchini Pasta Bake

A Tasty Crispy Zucchini Bake is a delightful vegan dish that offers a wholesome yet indulgent experience for the taste buds.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Vegan
Cuisine American
Servings 1
Calories 341 kcal

Ingredients
  

What you need

  • 4 medium zucchinis
  • 450 g tomato pasta sauce of choice 
  • 35 g vegan mozzarella cheese 
  • 10 g vegan parmesan
  • salt and pepper

Filling

  • 340 g pack extra firm tofu pressed and drained 
  • 10 sundried tomatoes packed in oil
  • 2 tbsp nutritional yeast
  • 12 g chopped parsley
  • 4 tbsp vegan Parmesan (store-bought)
  • 1 tbsp lemon juice 
  • 3 cloves garlic 

Side green salad:

  • 300 g lettuce 
  • 300 g vegetables of choice
  • 4 tbsp salad dressing of choice

Instructions
 

  • Preheat the oven to 350°F (180°C).
  • Slice the zucchinis lengthwise into long, thin strips. Sprinkle each slice with a little salt and place onto a baking tray lined with a paper towel.
  • Set aside to allow the salt to extract any excess water from the zucchinis.
Place the drained and pressed tofu, sundried tomatoes, nutritional yeast, chopped parsley, vegan Parmesan, lemon juice, and garlic cloves into a food processor.
  • Season to taste with salt and black pepper and pulse to a rough consistency. 
Pour 2 cups of pasta sauce into a cast iron or oven-proof pan and set aside. Pat off excess water from the zucchini slices.
  • Spread out 2-3 tablespoons of the tofu filling along each zucchini slice. Roll up the zucchini with the filling and place it into the cast iron pan. Repeat this process until all the zucchini slices are filled.

  • Sprinkle with vegan Parmesan and vegan mozzarella. Place the pan into the oven and bake for 35-40 minutes or until pasta sauce is bubbling in the middle. 
Serve with a side of green salad of choice. 

Notes

Key Features
  • Gluten-Free
  • Meal prep friendly
  • Dairy-free

Nutrition

Serving: 4gCalories: 341kcalCarbohydrates: 36gProtein: 18gFat: 15g
Keyword vegan
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