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Dairy-Free Zucchini Parmesan Dish

This wholesome nondairy dish is rich, gooey and bursting with flavor, especially when you prepare it in the summertime when gardens are full of zucchini squash and tomatoes.

Preparation time: 30 minutes

Cooking time: 30 minutes

Yield: 4 servings

4 large zucchini squash (about 2-1/2 pounds)

1/4 cup olive oil

3 or 4 large tomatoes (about 3/4 pound), cored and seeded

1/4 cup tomato paste

1 large egg (or equivalent amount of cholesterol-free egg replacer)

1 tablespoon chopped fresh flat-leaf parsley

Salt and pepper to taste

4 ounces nondairy mozzarella-style cheese, thinly sliced

1/2 cup grated nondairy Parmesan cheese

1/2 cup steamed, chopped carrots, broccoli, and cauliflower (optional)

  1. Preheat the oven to 300 degrees. Cut the zucchini into julienne strips, about 2 inches long and 1/4 inch wide. Pat dry and set aside.

  2. In a medium skillet, heat the olive oil over medium heat until the oil is hot but not smoking, about 4 minutes.

  3. Transfer the zucchini strips to the skillet and pan-fry for 3 to 5 minutes. Remove the zucchini and set the strips on paper towel to absorb excess oil.

  4. Combine the tomatoes, tomato paste, egg, parsley, salt, and pepper in a food processor or blender and process until smooth, about 2 minutes.

  5. Coat an 8-x-8-inch glass baking dish or a quiche dish with vegetable spray. Pour about one-quarter of the tomato mixture into the pan and spread it evenly across the bottom. Arrange a quarter of the zucchini on top and then add a quarter of the nondairy mozzarella-style cheese and nondairy Parmesan cheese. Repeat the layers, ending with nondairy Parmesan cheese on top.

    Add additional steamed vegetables when layering the zucchini, if desired.

  6. Bake uncovered for 30 minutes until brown and bubbly.

Per serving: Calories 338 (174 From Fat); Fat 19g (Saturated 2g); Cholesterol 53mg; Sodium 199mg; Carbohydrate 25g (Dietary Fiber 10g); Protein 23g.

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