Parmesan Roasted Baby Zucchini

I’ve never bought baby zucchinis before but these looked so cute in the store I just had to buy them! Their size makes them perfect for a variety of recipes, but today I wanted to try roasting them topped with a vegan “parmesan”.

All you have to do is half the little babies, drizzle with olive oil, toss with vegan parmesan, and then roast in the oven for 15-20 minutes…so simple.

So to recap, they’re cute as heck, easy to prep and cook, and mightly delicious! Baby zooks for the win.

8 baby zucchini
2 Tbsp olive oil
2 Tbsp nutritional yeast
1/4 cup pecans
1/2 tsp salt
1/2 tsp garlic powder

Preheat oven to 400 degrees. Slice baby zucchinis in half longways and place in a large bowl. In food processor, combine nutritional yeast, pecans, salt, and garlic powder, and process until it is finely crumbled. Drizzle olive oil over zucchini and sprinkle with the “vegan parmesan” mixture. Toss zucchini until evenly coated. Place on a baking sheet lined with parchment paper. Bake for 8 minutes, turn zucchini over, and bake for another 8 minutes.

Serves 2-3

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