#deliciouszucchini

This dish is a delicious vegan take on the traditional zucchini gratin. It has thinly sliced zucchini baked in a creamy, flavorful almond milk sauce and topped with crunchy breadcrumbs. It's a great way to use up all the zucchini you have this summer and makes a great side dish for any event.

Ingredients: 3 medium zucchinis, thinly sliced. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 tablespoons cornstarch. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 cup breadcrumbs. 2 tablespoons olive oil. Fresh parsley for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a mixing bowl, whisk together almond milk, nutritional yeast, cornstarch, garlic powder, onion powder, salt, and pepper. Layer half of the sliced zucchinis in a baking dish. Pour half of the almond milk mixture over the zucchinis. Repeat with the remaining zucchinis and almond milk mixture. In a small bowl, combine breadcrumbs and olive oil. Sprinkle this mixture evenly over the zucchini. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the zucchini is tender. Garnish with fresh parsley, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

A simple and delicious keto-friendly side dish featuring sautéed zucchinis seasoned with garlic and parsley.

Ingredients: 2 medium zucchinis, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon chopped fresh parsley optional.

Instructions: Set a pan on medium heat and add the olive oil. Add the minced garlic and cook until it smells good. Slice the zucchini and add it to the pan. Add pepper and salt. Stirring every now and then, cook until the zucchinis are soft, about 5 to 7 minutes. If you want, you can sprinkle chopped parsley on top before serving.

Prep Time: 5 minutes

Cook Time: 7 minutes