ZUCCHINI PARM

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024

ZUCCHINI PARM

By @gigi_goes_vegan

PROTEIN PER SERVING: 33g
FIBRE PER SERVING: 5.1g

INGREDIENTS (Serves 4)
600g (approx 6 medium) zucchini (approx 21 oz)
Vegan parmesan-style cheese (homemade or store-bought)
Tofu cheese:
400g firm tofu, drained (approx 14 oz)
2 tsp garlic granules
5 Tbsp nutritional yeast
250 ml soy milk (approx 1 cup)
Extra virgin olive oil
Salt
Pepper
Tomato sauce:
500g tomato passata (approx 17.5 oz)
Small bunch of fresh basil
Extra virgin olive oil
Pinch of salt
Black pepper
My recipe for homemade grated-style cheese:
50g cashews (approx 1.75 oz)
3 Tbsp nutritional yeast
1 tsp garlic granules
Pinch of salt
METHOD
Preheat the oven to 220°C (425°F).
Thinly slice the zucchini lengthwise. Sprinkle them with salt, pepper, and a drizzle of olive oil.
Heat your grill pan. Once hot, grill the zucchini for 3-4 minutes on both sides, and remove them when they are soft but still have a nice crunch. Repeat until all the zucchini slices are grilled. Alternatively, you can lightly fry them in a frying pan with olive oil.
While the zucchini grill, prepare the tofu cheese by blending tofu, garlic granules, soy milk, oil, salt, and pepper until it has a silky thick consistency.
In a bowl, mix the tomato passata with basil, a drizzle of olive oil, salt, and pepper to taste.
Assemble your parmigiana. Spread 1 ladle of tomato sauce at the bottom of a 28cm (11-inch) square baking dish. Add a layer of zucchini slices, tomato sauce, tofu cheese, and sprinkle the grated cheese to evenly cover the layer. Repeat until all the zucchini are used, finishing with a generous layer of tofu cheese and grated-style cheese (this will help create a crust in the oven).
Bake for 40 minutes or until bubbly and golden on top.
Serve with a side of salad.

Macros: Kcal 350| 22C - 15F - 33P