4 medium zucchini, cut in half, then quartered lengthwise
3 large shallots, thinly sliced
4 cloves garlic, thinly sliced
1 cup chopped tomatoes
1 teaspoon dried oregano
FOR THE PARMESAN TOPPING:
1/2 cup raw almonds
2 tablespoons nutritional yeast
Preheat oven to 350 degrees F.
Combine zucchini, shallots and garlic in baking dish. Top with chopped tomatoes.
In a food processor, pulse almonds and nutritional yeast until the texture of grated Parmesan is achieved.
Sprinkle the zucchini mixture with oregano and desired amount of Nutritarian Parmesan. (Store leftover “Parmesan” in an airtight container in the refrigerator)
Cover the dish and bake for 15 minutes, then uncover and continue to bake for an additional 15 minutes or until tender.
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