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Vegan Zucchini 'Parmesan' Bites

A fresh twist on a favorite side dish. Uses cashews in place of parmesan.
Author: Ginger



  • 2 medium zucchinis sliced
  • 1 cup raw cashews
  • 1 Tbsp. nutritional yeast
  • 1/2 tsp. salt
  • 1/4 - 1/2 tsp. garlic powder
  • 1/4 tsp. mustard powder
  • 1/4 cup olive oil



  • Slice zucchini and set aside.
  • In a food processor or coffee grinder, blend cashews. Do not over process. Leave small bits of cashews for texture.
  • Preheat oven to 400° F.
  • Place blended cashews into a large, shallow bowl. Add to the cashews, nutritional yeast, salt, garlic powder, and mustard powder. Stir well to combine.
  • In a small bowl, pour olive oil. One at a time, dip a zucchini slice in olive oil and let excess drip off. Place zucchini in cashew mixture, coating both sides of the zucchini.
  • Arrange all zucchini in a single layer on a cookie sheet lined with tin foil, and sprayed lightly with non-stick spray.
  • Bake at 400° F for about 22 to 28 minutes or until golden brown.
  • Serve hot or at room temperature.