Keto Zucchini Parmesan Casserole
This vegan keto zucchini parmesan casserole is creamy, layered, and packed with flavor—minus the dairy, gluten, and emotional baggage.
Ingredients
- 3 medium zucchinis sliced thin
- 1 tbsp olive oil
- ½ cup diced onion
- 2 garlic cloves minced
- 1 cup marinara sauce sugar-free
- ½ cup raw cashews soaked
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ cup vegan parmesan shreds store-bought or homemade
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in olive oil until fragrant.
- Add marinara and simmer 5 minutes.
- Blend cashews, almond milk, lemon juice, yeast, salt, pepper, and oregano until smooth and creamy.
- Layer zucchini slices in a greased baking dish.
- Add a spoonful of sauce, then a layer of cashew cream.
- Repeat layers until dish is full.
- Top with vegan parmesan.
- Bake 35–40 minutes until golden and bubbly.
- Let cool 5 minutes before serving because you have self-control.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Vitamin C: 15%
- Iron: 14%
- Vitamin K: 18%
- Magnesium: 10%
Additional Notes & Tips
- Salt your zucchini slices first and pat them dry for less sogginess.
- Add red pepper flakes if you’re feeling spicy.
- Want extra crunch? Toss crushed almonds on top.
- Swap marinara for pesto if you’re feeling wild.
- Stores in the fridge like a dream. Reheat and repeat.