Vegetarian zucchini “pasta” bake
Zucchini, Vegetarian, Pasta, Healthy Eating, Healthy recipes
This vegetarian low carb “pasta” bake is as warm and comforting as a traditional baked macaroni and cheese recipe without any of the guilt. It does take a bit of planning but at the end of the day - it was MORE than worth it. HOLY MOLY. We baked this in a large cast iron skillet to give it enough exposed surface so that the zucchini was able to cook evenly. We paired our pasta bake with a tomatillo sauce instead of a traditional red sauce (recipe coming soon) which gave the bake a hint of tartness that worked well with the zucchini.
INGREDIENTS
1 teaspoon olive oil
2 small yellow onions, thinly sliced
4 cloves garlic, minced
6 large zucchini
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups tomato sauce
1 cup shredded mozzarella cheese, divided
1 cup panko bread crumbs tossed with enough olive oil to make a paste
1 cup fresh parsley finely chopped
INSTRUCTIONS
Sprialize the zucchini the day before you want to make this recipe and wrap in paper towels and place in the refrigerator for 24 hours. This allows the zucchini to dry out so that when it is cooked it doesn’t throw off too much water and maintains its noodle shape.
When you are ready to prepare the dish preheat the oven to 350 degrees and saute the onion and garlic in the cast iron skillet and cook until just softened. Add the zucchini noodles and toss. Add the pasta sauce and toss again. Place half the cheese in the zucchini mixture and combine. Top the zucchini with the remaining cheese and put in the oven for 20-25 minutes until the cheese is bubbly and zucchini just cooked. Put the broiler on low. Remove from the oven and top with bread crumb mixture and place under the broiler until bread crumbs are golden brown.
Remove from the oven and allow to sit for five minutes. Push the zucchini into the middle of the pan while it cools (this allows the shape to hold). Sprinkle with parsley. Serve immediately.
While carb heavy, this adorable VEGAN pasta dish contains one of our favorite facefoods, butternut squash which is a superfood rich in vitamins and minerals we need for glowing skin! Notably, it’s rich in skin loving nutrients like vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. This meal can be either vegetarian or vegan depending on what you use as ingredients - it’s up to you!
There are a lot of skeptics out there when it comes to vegan baked goods being as tasty as the recipes they were based on! We’ve been one of doubters so no judgment!! But we have to admit that this is one of those special recipes that your friends won’t even know is plant-based! You can use it to fool them into trying something new! It’s much healthier than a traditional slice of decadent chocolate cake and yet - just as addictive!
Hence the name of this one: A VEGAN Chocolate Cake that will Convert the Skeptics! We’d like to add that it will ALSO get a thumbs up from the chocolate lovers in your entourage. Not only that but it’s not THAT unhealthy compared to some other chocolate cake recipes out there. SO - If your mom like chocolate - this is the cake for her this Mothers day! If not, we have plenty of other non-chocolate focused delicious treats you can browse for inspo on the blog!
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We’re so excited to share this tasty bowl of vegan & vegetarian friendly stew featuring sweet potato and chickpeas. This is an anti-inflammation power house meal that’s super high ininflammation fighting vitamins and nutrients like vitamin C & E as well as carotenoids alpha and beta carotene, which both reduce inflammation. So many superfoods in one bowl! Happy cooking!
An easy vegan chili recipe that’s scrumptious and filling! A perfect starter meal for new vegans!