Roasted Zucchini with Vegan Parmesan

Serves 4 | Prep time: 10 mins | Cooking time: 35 mins

INGREDIENTS

• 2 large zucchini (abt 500g/17.6oz each)
• 1 Tbsp olive oil
• 30g/1oz (1/4 cup) finely chopped fresh basil
• 3/4 tsp iodised salt
• 1/4 tsp black pepper
• 5 Tbsp vegan parmesan (homemade or store-bought)

METHOD

1. Preheat oven to 220C/428F.
2. Thinly slice the zucchini to about 5mm (1/6 inch).
3. Place all zucchini slices in a large bowl and toss with oil, salt, pepper and basil until evenly coated.
4. Position slices on a baking tray in a single layer. You may need two large baking trays. Then sprinkle half the vegan parmesan on top of slices.
5. Bake for about 15-20 minutes then flip and sprinkle the remaining parmesan on all slices. Bake for another 10-15 minutes until golden brown.
6. Serve immediately as is or with a dip of your choice.

Macros per serve – Carb: 20.4g  Fat: 9.4g  Prot: 8.3g  Calories: 194