Squash Medley Parmesano

 
6 cups summer squash, cut into 1/2-inch slices
6 cups zucchini, cut into 1/2-inch slices
1 t. garlic powder, divided
salt and freshly ground black pepper, to taste
2/3 cup bread crumbs
1/4 cup vegan parmesan "cheese" or nutritional yeast flakes
2 T. freshly chopped parsley
1/4 t. crushed red pepper flakes
 

Place the summer squash slices in a steamer basket and steam for 3-4 minutes or until tender. Transfer the slices to a plate and set aside. Place the zucchini slices in the steamer basket and steam for 2-3 minutes or until tender. Lightly oil a large casserole dish. Alternately layer the summer squash and zucchini in the casserole dish. Sprinkle with 1/2 t. garlic powder and season with salt and pepper, to taste. In a small bowl, place the remaining garlic powder and remaining ingredients, and stir well to combine. Sprinkle the mixture over the vegetables and bake at 350 degrees for 15-20 minutes or until lightly browned on top.

Serves 6

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett