Healthy Zucchini Parmesan Pasta

I have a slight addiction to pasta….so what does that mean? Another pasta recipe of course! 

My dad recently bought a HUGE zucchini (I mean bigger than my head) from the market and you can’t let that go to waste. The first recipe that came to mind was a mock on a chicken parmesan. I substituted the chicken for zucchini, topped it on a simple, yet delicious tomato sauce with angel hair pasta. 

It was delicious…and addicting! So I had to share the recipe.

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This is 

Sooooooo easy

Simple 

Dairy-free

Vegan

Healthy 

Guilt-free

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Zucchini Parmesan Pasta


By: Taavi Elizabeth     Serves: 3-4

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Ingredients:

Tomato Sauce 

  • 1/2 chopped small white onion 
  • 2 cloves fresh garlic 
  • 1 tbsp grapeseed oil 
  • 1 can diced tomatoes 
  • 1 can tomato sauce 
  • 1 tbsp capers 
  • Splash white wine vinegar
  • 1 tsp of each fresh herb: thyme, oregano, & basil (Sub 3/4 tsp if dried) 
  • 1/2 tsp dried marjoram 
  • Pinch All Spice 
  • 1 tsp organic cane sugar 
  • 1 tsp salt 

Zucchini Parmesan

  • 4 cups chopped zucchini (cut in halves) 
  • 1/2 cup raw cashews 
  • 2 tbsp nutritional yeast 
  • 1 tsp salt 
  • 1/2 cup breadcrumbs 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 1 tsp olive oil 

 

Directions:

  1. Start by preparing the sauce. In a large sauce pan heat up the oil. Add in garlic and onion and cook until translucent & fragrant. Pour in diced tomatoes and tomato sauce. Simmer for 4-5 min. or until slightly thickened. Add in rest of the ingredients. Simmer for 15-20 min. 
  2. While sauce is simmering, prepare the zucchini parmesan. In a food processor, process the cashews, nutritional yeast, & salt to course crumbs (similar to texture of parmesan). Pour in a large bowl. Add in breadcrumbs, garlic powder, and onion powder. 
  3. In a separate smaller bowl, coat the zucchini slices in 1 tsp oil. Heat a medium saucepan with a thin layer of grapeseed oil. Toss the oil coated zucchini slices in the parmesan mixture. Place a layer of zucchini on the saucepan, cook on each side for 1-2 min. or until golden brown. Do the same to the rest of the zucchini, making sure to do it in batches.
  4. Serve tomato sauce, and zucchini parmesan over pasta of choice (I used angel hair). Sprinkle over a bit of leftover cashew parmesan, cracked black pepper, and fresh basil. 

 

Notes

*The zucchini can be made oil-free by baking it. However, I don’t recommend it, as it wouldn’t be as crispy unless you sprayed a bit of oil before baking. 

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