Breaded Zucchini Stack
With zucchini season being in full swing, I’m challenged to come up with recipes to use up all the delicious fruit that our zucchini plant is producing. Growing up, my favourite way to eat zucchini was breaded, and this recipe was inspired by those childhood memories.
This is a really good dish to make if you have leftover lentil walnut meat in the fridge. All you need to do in that case is prepare the zucchini, warm up the lentil walnut mixture, and make the cheesy sauce. Plated together, the dish becomes a complete and filling meal that tastes like it should be bad for you. In reality, it’s well-rounded and has become our go-to dinner during this zucchini season.
Breaded Zucchini Stack
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How it's made
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2 medium zucchinis, sliced lengthwise or into circles, ⅓ inch thickness |
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Place the flour onto a plate, milk into a bowl, and bread crumbs onto another plate. Dip zucchini slices into the flour first (both sides), then place into the bowl with milk, and finally coat with bread crumbs. You might need a little more milk if you run out. |
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½ cup flour |
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½ cup unsweetened almond or soy milk |
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1 cup bread crumbs |
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2 tbsp avocado oil (might need more oil) |
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Heat the oil in a pan over medium heat. Place zucchini slices in a single layer and fry for about 5 minutes, or until the bottom side is golden brown. Flip and cook until the other side is also golden brown. You might have to add more oil if the pan dries up before the zucchinis are cooked. |
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½ recipe Versatile Lentil and Walnut Stuffing, heated |
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To heat up the lentil walnut meat, simply place in a dry pan and cook for about 5 minutes, or until heated through. To plate the dish, place a few slices of cooked zucchini onto a plate, add ½ cup of lentil walnut meat on top of the zucchini, and top it with 3 - 4 tbsp of cheesy vegan cashew sauce. |
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1 recipe Cheesy Vegan Cashew Sauce |
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