Can I use only zucchini or only yellow squash in this recipe?

Yes, while the recipe calls for both, you can certainly use all zucchini or all yellow squash if you prefer, maintaining the total quantity of vegetables.

What kind of salt is recommended for seasoning the layers?

The recipe specifically suggests using either Himalayan pink salt or Celtic salt to season the layers of zucchini and yellow squash.

How thin should I slice the zucchini and squash for the best results?

You should slice the zucchini and squash into 1/4 to 1/2-inch slices, ideally using a food processor with a slice blade or a mandolin slicer for evenness.

Can I prepare the Pecan Crusted Zucchini ahead of time?

While best served fresh, you could slice the vegetables and mix the dry seasonings ahead of time. Assemble and bake just before serving for optimal texture and flavor.

How should I store leftovers of the Pecan Crusted Zucchini?

Store any leftover Pecan Crusted Zucchini in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.

10 years ago

Pecan Crusted Zucchini
[Vegan, Gluten-Free]

KN By: Katrina Nixon

Author Bio

Beginner-friendly grain-free baking and sweets. Hi! I’m Katrina, home-schooling mother of three amazing daughters. I’m an... Read More

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A close-up of a baked Pecan Crusted Zucchini and yellow squash dish, showing the golden-brown pecan and herb topping over tender vegetable layers.

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Pecan Crusted Zucchini [Vegan, Gluten-Free]

6-8

Dairy Free

These pecan-crusted zucchini will be your new favorite side. It is a crunchy, flavorful Italian-inspired delight to add to your table, without gluten or grains. Full of heart healthy coconut oil, pecans, garlic, basil, and oregano, your family and friends will definitely come back for more.

Ingredients You Need for Pecan Crusted Zucchini [Vegan, Gluten-Free]

3 medium zucchini
3 medium yellow squash
1/2 cup ground, raw pecans
1/2-1 teaspoon Himalayan pink salt or Celtic salt
2 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/4 cup coconut oil
1/4 cup nutritional yeast

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How to Prepare Pecan Crusted Zucchini [Vegan, Gluten-Free]

Preheat the oven to 400°F.
Using a food processor with a slice blade or a mandolin slicer, slice the zucchini and squash into 1/4-1/2-inch slices.
Grease the bottom of a large skillet with 1 tablespoon of coconut oil.
Make one layer of zucchini on the bottom of the skillet and sprinkle with salt, garlic, basil, oregano, pecans, and nutritional yeast. Pour 1 teaspoon of coconut oil over that layer. Then, make a layer of yellow squash over that in the same manner. Continue to make layers of alternating zucchini and yellow summer squash and sprinkling each layer with the seasonings until all of your ingredients are used us, or until the pan is full.
Pour the remaining toppings over the top of the layers and bake at 400°F for 30 minutes.