Zucchinis are low in calories, a great substitute for noodles and are a good source of vitamin c. They also provide lutein and zeaxanthin which help promote healthy eyesight and are a good source of manganese. This is a great recipe for the non-believers! What I mean by this is …people will not believe there is not some kind of cheese product in this…..It is a savory type of dish that has a creamy-like texture to it…….and I like to pair this dish with pasta. I have also brought this as a side dish to a potluck….and it is the first to go. For this recipe I highly recommend using a cast iron skillet or a skillet that be used on both the stovetop and the oven.
This recipe is great for the end of summer/fall time when the zucchini’s are busting out of everyones gardens (well that is on the east coast) but zucchinis are pretty easy to grow and to find at the stores. This dish is a very satisfying almost luscious-creamy”ish” type of a dish……once that serving spoon breaks into that hot pan straight from the oven and you get all of the caramelized onions from the bottom…. mixed in with the cooked soft zucchini’s and then the roman-no cheeze…..this dish is something to write home about….AND best of all…it is 100% plant-based and dairy free…….. and honestly I can eat the whole 9″ skillet pan myself! You will find my Roman-NO Cheeze recipe under side dishes and/or my Milk does the body no good post.
- Make the Roman-NO Cheeze recipe and you will need approx 3-4 Tbsp for this recipe
- 1 tbsp extra virgin olive oil
- 1 onion sliced
- 4 approx 7inch zucchini's slice into circles
First start off by pre-heating your oven to 350F. For this recipe use a pan that can go on the stovetop and into the oven. That is why I find a cast iron skillet is best. Then slice up your zucchinis.......I use about 4, 7inch zucchini's for a 9 inch cast iron skillet.
Next put the EVOO into the skillet and place the sliced onion into the pan and sauté for approx 3-5 mins just until they start to caramelize and start to turn brown. Then remove pan from heat and start layering you dish. First start off with the onions at the bottom then add a layer of the zucchini, next sprinkle about 1 tbsp of the roman-no cheeze and then add another layer of zucchini and then another 1 tbsp of the cheeze and keep layering in that order until you run out of zucchini.
At the end of the layering the zucchini, top the dish off with another tbsp of the roman-no cheeze and put into the oven and bake for approx 45 mins.