Vegan Skillet Zucchini Parmesan

Step 1

In a large, ovenproof sauté pan or deep skillet, heat the oil.

Step 2

Add the onion, seasoned with a bit of salt, and cook, stirring occasionally, until it begins to brown, about 10 minutes.

Step 3

Stir in the garlic and cook for 1 minute.

Step 4

Stir in the tomatoes, coconut sugar, and balsamic vinegar.

Step 5

Turn off the heat, and slide the zucchini slices into the sauce so they cover the bottom of the pan under the sauce. Repeat 3 more times, stacking the slices on top of each other until you have stacks of 4 slices of zucchini covering the whole pan. Make sure you push each slice down into the sauce before adding the next, so that there is sauce in between each slice.

Step 6

Put dollops of the ricotta cheese all over the top of the zucchini.

Step 7

Then sprinkle the Parmesan all over.

Step 8

Next put chunks, shreds, or spoonfuls of the mozzarella all around the top.

Step 9

Cover the pan loosely with foil, turn the heat back on and let it simmer for 10 minutes.

Step 10

Preheat your broiler.

Step 11

Uncover the pan and place spoonfuls of the bruschetta mix or pesto all over the top.

Step 12

Place the pan under the broiler until the cheese is gooey and starts to brown.

Step 13

Sprinkle the basil over the top.

Step 14

Remove from the oven and let cool a bit, then serve with a big spoon and enjoy!