Why grill the zucchini before baking?

Grilling the zucchini slices before layering helps to remove excess moisture and adds a delicious smoky flavor, preventing the final dish from becoming watery.

What kind of vegan cheese works best for this parmigiana?

The recipe suggests a mix of vegan mozzarella and provolone for meltiness, complemented by vegan parmesan for savory depth, but you can use your favorite blend.

How thin should I slice the zucchini?

Slice the zucchinis lengthwise about 1/4-inch thin to ensure they cook evenly and become tender when grilled and baked.

Can I bake this without convection?

The recipe specifies baking at 425 degreesF with convection on; if baking without convection, you may need to adjust the temperature slightly lower (e.g., 450 degreesF) and monitor for doneness, as baking times can vary.

How should I store leftover Grilled Zucchini Parmigiana?

Allow the parmigiana to cool completely, then store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the oven or microwave.

2.9K Views 2 years ago

Grilled Zucchini Parmigiana
[Vegan]

Name: Grilled Zucchini Parmigiana [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 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

AT By: Alice Carbone Tench

Author Bio

Alice Carbone Tench was born in Avigliana, Italy, and lives in Los Angeles as a... Read More

Order with Instacart Download Our App

A golden-brown slice of Grilled Zucchini Parmigiana, layered with grilled zucchini, red tomato sauce, melted vegan cheeses, and fresh basil, served on a white plate.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Grilled Zucchini Parmigiana [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for Grilled Zucchini Parmigiana [Vegan]

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

Order with Instacart Download Our App

How to Prepare Grilled Zucchini Parmigiana [Vegan]

Rinse zucchinis, slice them lengthwise, 1/4-inch thin.
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).
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.
Bake for 40-45 minutes to 425°F with convection on. Allow to rest for 5-10 minutes and enjoy!