My mom doesn’t fry food. She never has; she never will. I hated it when I was a child, but now I am grateful she taught me how to make delicious food that is also healthy and good for us. That’s why this dish is in the section dedicated to her, because every time that I have the option of either grilling or frying something, I always follow my mom’s lead and take out the grill.

Grilled Zucchini Parmigiana [Vegan]

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  • 12 zucchinis
  • 200 gr. (7 oz.) of your favorite vegan cheese (I love a mix of mozzarella and provolone)
  • 150 gr. (5.3 oz. or approximately 1 3/4 cup) of vegan parmesan cheese
  • 200 gr. (7 oz. or approximately 1 cup) of tomato sauce
  • 5-6 leaves fresh basil
  • Extra-virgin olive oil, salt, and pepper to taste


  1. Rinse zucchinis, slice them lengthwise, 1/4-inch thin.
  2. Grill zucchinis for a few minutes on both sides. Continue for all the zucchinis you have. While they grill, chop the vegan mozzarella and provolone and grate the vegan parmesan cheese (or buy pre-shredded).
  3. When the zucchinis are cooked, start layering them with cheese and sauce. Start by putting some tomato sauce on the bottom of your baking dish, then arrange zucchinis, salt, add more sauce, sprinkle vegan parmesan cheese, and add the chopped vegan mozzarella and/or provolone cheese. Repeat until you have finished all the zucchinis and finish the last layer with tomato sauce and vegan parmesan cheese.
  4. Bake for 40-45 minutes to 425°F with convection on. Allow to rest for 5-10 minutes and enjoy!


Note: This dish is even better on the second or third day. I like to serve it with a simple salad and plenty of bread for scarpetta!


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