free from: gluten, grains, dairy & soy (paleo & vegan friendly)
Disclaimer: these do not actually replace the greatness of a greasy, cheesy slice of pizza but they are great for when you want a flavorful meal without the stomach ache that typically follows the real thing.
Tis the season for zucchini recipes and this is a great way to change it up!
These are quick and easy to make and use minimal ingredients. This dish is paleo, keto, anti-candida, vegan & Low FODMAP. For my Low FODMAP friends, pick a tomato sauce without garlic and onion (like Fody) and keep the zucchini to 1/3 cup per serving.
These make a great meal or appetizer depending on how hungry you are! What other zucchini recipes do you want to see? Let me know in the comments.
The following recipe makes two servings:
- 1/2 zucchini (8 – 10 slices)
- 1/2 cup tomato sauce
- 1/4 cup vegan cheese (I used Violife feta)
- Olive oil
Preheat oven to 350F. Clean and cut zucchini into slices as pictured above. Lightly brush both sides of the slices with olive oil and lay flat in a Pyrex dish or a greased cookie sheet. Next, spread a thin layer of sauce on each piece and then sprinkle cheese on top. Cook for 30 minutes, let cool for 5 minutes and eat while still warm. These also reheat REALLY well!
Your timing is perfect, Sooo many zucchini. What a nice light dinner too.
just in time for zucchini season! 🙂