Why does labor day make everyone bid farewell to summer and start eating and drinking only pumpkin containing foods? In Newtown, PA it is going to be 95 degrees and there is still an abundance of zucchini. So while everyone else is blogging about pumpkin, I am going to support everyone trying to hold on to summer as well as anyone that still has a pile of zucchini to use! If you’re getting sick of zoodles & zucchini bread try this quick gluten and dairy free baked zucchini I threw together this past week.
1 lb zucchini (organic or non-GMO verified), sliced thin and halved or quartered
1/2 Cup nutritional yeast, like Bob’s red mill brand
1/4 Cup organic flax seed, ground
1 tbsp italian seasoning or choice fresh herbs, chopped
olive oil to drizzle
Set oven to 375 degrees
Mix nutritional yeast, flax and herbs together
Lightly drizzle the bottom of a glass or ceramic baking dish with olive or avocado oil
Lay zucchini on the dish and sprinkle mixture over top. Continue to layer like this until you’ve used up all of the zucchini.
Bake in the oven at 375 degrees for about 30 minutes.
When removed from heat, the zucchini should be cooked through and tender while the topping should be slightly crispy.
Plate as a side dish, add to a cooked whole grain, or throw on top of a salad and enjoy!
What is your favorite way to use zucchini? I love to hear of new creative recipes, too!