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I made this for the first time the other night and got RAVE reviews.  It’s sorta like a casserole…the almond meal sorta takes on the taste and consistency of Parmesan cheese…oh it’s so good.  I used Vegan Gourmet mozzarella cheese but you can use any you like…or none at all.  I can’t take credit for this one…I found it on a gluten free recipe site the other day and altered it a bit.  Her recipe didn’t call for cheese but I decided to add some.  It would be phenomenal without.  The BEST Italian seasoning blend I have found is Mrs. Dash Salt Free Italian.  It’s SOOO good and that’s what I used here.  I’m going to attempt to attach a pic….it’s from the site where I got the recipe…I’ll make sure to take a pic of mine next time!

Cheesy Zucchini/Eggplant Bake



2 med zucchini sliced into circles
½ eggplant sliced into ½ inch circles then quartered
Vegan mozzarella cheese, shredded
½ cup sliced Vidalia onion
Almond meal/flour
Sea salt
Salt free Italian seasoning
Garlic powder
Olive oil

1.     Coat the bottom and sides of a baking dish with olive oil and drizzle a little in the bottom.
2.     Layer ingredients in the following order:
Seasoning, salt, garlic
Almond meal
–use onion sparingly and just sprinkle almond meal, cheese and seasonings as heavy as you desire. Avg about 4 tablespoons almond meal per layer.
3.     Repeat layers, alternating eggplant and zucchini until all ingredients are used.  End with zucchini layer and topping with almond meal.
4.     Spray top of casserole with olive oil spray and bake, uncovered at 375-400 for 30-45 minutes or until brown.

If you don’t like eggplant, this can be done with just zucchini or a combo of zucchini and yellow squash as well.