RECIPE!!! Zucchini Parmesan! (**VEGAN OPTIONS**)

[kindredacres]

It's about this time of year the garden is loaded with zucchini and people are searching for ideas and recipes to use them up. Well, I've created a delicious, nutritious, super fresh, and super easy recipe for you and your family to enjoy!

Start by preheating the oven to 450 F.

Next, take out a baking pan (we used a 4qt glass baking pan) and grease it well. You could use butter or your oil of choice. Then slice your zucchini into thin rounds. You don't want them so thin they are super mush, but not to thick where it takes a long time to soften....about 1/2 to 3/4 an inch thick is perfect. Once your zucchini is sliced, layer them into the baking pan, overlapping, and go 2 layers deep. Sprinkle the zucchini with pink Himalayan sea salt.

Thin slice some sweet peppers. We used a colorful blend of red and orange peppers. Layer them on top of the zucchini.

Thin slice some sweet onions and layer them on top.

Next, thin slice some juicy fresh tomatoes. We used our super sweet and flavorful heirlooms from our garden.

Sprinkle your spices on top of the tomatoes. We used garlic powder, onion powder, white pepper (you could use either white or black pepper), and a little extra salt. Then layer on some shredded sharp cheddar cheese. We used Kerrygold Aged Cheddar but you can use any sharp cheese you would like. (If you are a vegan you could use vegan cheese instead)

Now set this aside for a moment. In a saucepan, heat up half a stick of butter (if you are vegan you could use oil of your choice instead) on low heat. Mince up a few cloves of garlic and add it to the butter. Mince or chop up some fresh herbs of your choosing (we used 2 types of oregano...Italian and Puerto Rican - they have different flavor and texture profiles, basil, green onions, and rosemary.)

Add the chopped herbs to the butter and let it all infuse on low heat for a few minutes.

In a separate bowl, put panko bread crumbs (we used half a bag for this size pan) and shredded parmesan. Gently toss together.

Pour your herb butter mixture on top and fold it all in with a fork, gently pressing and folding with your fork.

Once all the butter is absorbed you should be left with a nice crumbly topping.

Sprinkle the topping generously on top of your pan of sliced zucchini and veggies.

Cover the pan (we don't like to use tin foil so we use an upside-down baking pan to cover....zero waste). Bake at 450 F degrees for approx 25 min. Then uncover, reduce the heat to 425 F and continue to bake until the topping is golden brown (approximately 12 min or so).

(**Note, I like our veggies still crisp. If you want them a little softer add an extra 5 min or so to the baking time but it will all depend on how thick you cut your zucchini and the variety of zucchini too! We used Rampicanti Trombocini Zucchini which is a bit more firm and creamy.)

Plate it up and enjoy!!

Please leave us a comment if you try this recipe!! Let us know what you think!! We greatly appreciate the love and support! XOXO

Also, if someone knows how I can enter into #fruitsandveggiesmonday with @lenasveganliving and host @plantstoplanks please let me know! I haven't quite figured that out yet! I hope I'm doing this right!! lol.

With lots of love
Kindred Acres

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Comments

[michelnilles]

This looks fantastic - just amazingly delish indeed

[kindredacres]

Thank you! If you try it, we'd love to hear your thoughts!

[delishtreats]

I can imagine how delicious the vegan version would be. I love this season because of the home grown delicious veg. I'm going back home in a month and I'm sure it's still going to be a season of all those delicious goodies. I like to make meals like yours because they are easy and tasty.

Thank you for your recipe and have a good day!

[homesteaderscoop]

You’ve been visited by @porters on behalf of Natural Medicine!

Comment here

This fortnight, we're having a food as medicine challenge, sponsored by Curie! You can win over 40 Steem in prizes. Check out the details by clicking here!

Discord if you're not already there! We'd love to have you! 50SPII50SPII100SPII200II500SP Consider supporting Natural Medicine through continued use of the #naturalmedicine tag, or delegating any amount through clicking below. We're all for empowerment through natural wisdoms, and love to support those on their healing journey. Come join us on

M-m-m! that looks so delicious and one I will definately try during zhuccini season! Thanks for sharing it! Perhaps you would like to enter some of your recipes or stories in the Natural Medicine "Food as Medicine" Challenge - find the info on it below!

[kindredacres]

What an awesome challenge! Thank you for sharing! I will have to do my best to work up something special for this.

[plantstoplanks]

All those fresh veggies and herbs look fantastic! Nothing like grabbing things straight off the vine. I'm sure your heirloom tomatoes are just divine!

I see Lena popped by, so I'll add a few tips on here, as well. As far as entering, you've got everything correct except for the #fruitsandveggiesmonday tag. But to clarify on the ingredients, to be a valid entry eligible for prizes it does have to be totally vegan. Of course all of the vegetables and herbs are fantastic, but no butter or cheeses unless they are plant-based versions. I know it can be a little confusing initially, so we're happy to help so that next time you enter it will be an eligible one! Also, an entry doesn't necessarily have to be a recipe, so we are also happy to get posts with garden updates or beautifully photographed fruits and veggies, as well! Thanks so much for joining us. We hope to see you again soon!

[kindredacres]

Thank you. I appreciate the info. And yes, this was absolutely delicious. My sister made my 'vegan version' of it using vegan butter and cheese and she absolutely loved it. My 8 year old asked for seconds when I made it. :) Maybe next time, I'll just post garden pics to keep things simple. :)

[road2horizon]

ehy dear @kindredacres, great recipe! I'm already hungry just to see your photos! I love baked vegetables but tell me: what kind of oven do you have that reaches 450 ° ??

[kindredacres]

Just a regular ol' electric stove. I should have explained that was F, not C. We often bake our sourdough breads starting at 500. I'm not quite sure how high it actually goes....I've never checked that, but I know it goes as high as 500! haha.

[road2horizon]

well, I don't know, my oven doesn't go to more than 300 !! all the best for you !! :-))

[kindredacres]

I'm talking about Fahrenheit.....not celsius.

[curie]

Hi kindredacres,

This post has been upvoted by the Curie community curation project and associated vote trail as exceptional content (human curated and reviewed). Have a great day :)

Visit curiesteem.com or join the Curie Discord community to learn more.

[helpiecake]

Hello!

This post has been manually curated, resteemed
and gifted with some virtually delicious cake
from the @helpiecake curation team!

Keep up the great work!Much love to you from all of us at @helpie!

Manually curated by @vibesforlife.

[kindredacres]

Thank you!! :)

[kindredacres]

I'll add....you can make a big batch of this to freeze. You can freeze them in individual meal sizes than just simply reheat in a toaster oven when you want some. :) It's a great way to use up your garden fresh zucchini!

[lenasveganliving]

All the rules are here, so you are welcome to join us:
Hello Dear @kindredacres! I see you are wondering how to join FAVM competition. https://steemit.com/fruitsandveggiesmonday/@vegansofsteemit/59ef4d-steemit-fruits-and-veggies-monday-competition

Please make sure next time you use #fruitsandveggiesmonday tag and your recipe is 100% plantbased/vegan. We look forward you to see you 🍓😊🥑

[kindredacres]

@lenasveganliving Thank you. I did put the two choices....vegan or the way we made it. Is this not allowed? Would it have to be strictly a vegan recipe? Also, which part of the recipe was not allowed as far as plant-based? I thought if we subbed regular cheese and regular butter for vegan cheese and vegan butter that would be okay? Sorry, just trying to get all the rules down. Hahaha. Thank you for taking the time to answer my questions.

[lenasveganliving]

I know you did my Dear, however the recipes have to be made plant/based/vegan. And if you can list the ingredients in grater detail, even better. Why don;t you look at some of the entries for this week. That is the best way to get an idea.

[kindredacres]

Thank you.