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Food & Recipes
We decided to swap out eggplant for zucchini, and the resulting Zucchini Parmesan was incredible! Instead of being mushy, the zucchini held up nicely. We also chose zucchini because it has a very low score on the glycemic index. Plus, due to its high water percentage, zucchini is low in calories, carbs and sugars, but high in essential nutrients like potassium, manganese, and antioxidants like vitamin C and vitamin A.   INGREDIENTS
  • 4 organic zucchinis
  • 1 cup gluten-free quinoa flour
  • 1 tbs. olive oil
  • 2/3 cup of your favorite tomato sauce (we chose Manno's, which is made locally in Bradley Beach)
  • 1 pack of Organic Valley Shredded Mozzarella (Vegan Option: Miyoko's Creamery Cashew Mozzarella)
  • A small handful of organic basil leaves, roughly torn
  • 3/4 cup finely grated parmesan (Vegan Option: Go Veggie Vegan Parmesan)
  • Himalayan pink sea salt (to taste)
INSTRUCTIONS​  
  1. Preheat the oven to 350°F.
  2. Slice the zucchini into about 1/3″ discs. Sprinkle slices with a small pinch of coarse salt on each side.
  3. Lightly dredge the zucchini slices in the flour.
  4. Heat 1 tbs. olive oil in a large skillet over high heat. When a pinch of flour sizzles on contact, add the zucchini slices in a single layer, turn the heat to medium-high, and cook for about one and a half minutes on each side or until dark golden brown.
  5. Drain the zucchini on paper towels, and repeat in batches until all of your zucchini is cooked, adding more oil as necessary.
  6. In a 13″x9″ baking dish, arrange as many slices of zucchini as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, mozzarella, a bit of basil, and a dusting of parmesan. Continue the layers, evenly distributing all the ingredients, until everything is used up.
  7. Bake for 25 to 30 minutes, or until the cheese is melting and bubbling.
  Warning: Your house will smell delicious ;)   Follow us on Facebook or Instagram for new recipes every week!  

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