Cheesy Dairy free Zucchini Parmesan

My friend Bob Peters gave me some large zucchini from his overflowing garden, so I decided to make my version of Zucchini Parmesan… with no dairy!

• 2 large zucchini’s sliced in 1/4 “ rounds
• 2-3 cups of spaghetti sauce
• 8 oz. of rice or soy mozzarella cheese, you can buy it at a health food store
• EVOO (extra virgin olive oil)
• Salt & pepper
• Fresh basil leaves
• Fresh oregano

Drizzle a little EVOO in the bottom of a skillet & sauté sliced zucchini and salt & pepper till slightly browned but not fully cooked. Remove & set aside.

In a casserole dish, place just enough sauce to lightly cover bottom of the dish. Layer using zucchini, sprinkle lightly with oregano & place a few basil leaves on top, sauce & cheese. Continue layering ending with cheese.

Bake in a 350 degree oven for about 20-30 minutes or until bubbly.

Recipe from “Gourmet Sensations, Healthy Alternatives” by Cindy Karas

Cheesy Dairy free Zucchini Parmesan