Name: Zucchini Arrabbiata!
Ingredients: (6-8) CUPS Tomato Arrabbiata Sauce | please click HERE for my fresh and easy recipe!; (2) CUPS Hemp Parmesan | please click HERE for my easy recipe!; (1-2) Large Zucchinis; can Coconut Milk | full fat; (1) TABLESPOON Onion Powder | divided; (1) TABLESPOON Garlic Powder | divided; (1) TABLESPOON Salt and Pepper | or to taste; (1) TABLESPOON Italian Seasoning

Zucchini Arrabbiata!

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Recipe by Maui Beach Vegan™

Servings

4 – 6

servings

This Tomato sauce is AWESOME!!! When you pour it over fresh, “Parmesan” crusted Zucchini, it’s OUT OF THIS WORLD!!!

I hope you enjoy!

Ingredients

(6-8) CUPS (6-8) Tomato Arrabbiata Sauce | please click HERE for my fresh and easy recipe!
(2) CUPS (2) Hemp Parmesan | please click HERE for my easy recipe!
(1-2) Large (1-2) Zucchinis
can Coconut Milk | full fat
(1) TABLESPOON (1) Onion Powder | divided
(1) TABLESPOON (1) Garlic Powder | divided
(1) TABLESPOON (1) Salt and Pepper | or to taste
(1) TABLESPOON (1) Italian Seasoning

Let’s DO THIS!

Preheat oven to 375ºF.

Spray a baking rack with Avocado or any cooking oil. Place on a cookie sheet lined with parchment paper.
Make your FRESH Tomato Arrabbiata Sauce!
Make your Hemp Parmesan!
Cut Zucchini in half, then quarter into spears! This should yield at least (12) spears.

Season spears with a sprinkle of Garlic and Onion powders (about ½ TABLESPOON), Salt and Pepper.
In a bowl, season Coconut Milk with Garlic and Onion powders (about ½ TABLESPOON), along with Salt, Pepper, and Italian Seasoning.
Place Hemp Parmesan in a separate bowl.

Dunk Zucchini spears in Coconut Milk, then dredge through Hemp Parmesan.
Place Zucchini spears on a baking rack, which is set on top of cookie sheet. (You can bake these without the rack, but I find that I have the best results WITH the rack!)
Bake for 35-45 minutes, until golden brown!
Layer Zucchini onto your plate, and finish with your Arrabbiata sauce, a sprinkle of “Parmesan”, and a sprig of fresh Basil!