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Zucchini Tuscano

Zucchini Tuscano

Serves 2

1 zucchini, sliced 4x lengthwise

1 teaspoon avocado oil

¼ teaspoon sea salt

¼ teaspoon Italian seasoning

2 garlic cloves, pressed

Pepper, to taste

12-16 slices of roasted mushrooms

¼ - ½ cup oven roasted or sun-dried tomatoes

Goat, feta or mozzarella cheese

Fresh basil and/or oregano, to garnish

Basil olive oil, to drizzle as a garnish


  1. Pre-heat the oven to 375 degrees.

  2. Slice the zucchini and mushrooms and place them on a stoneware or glass baking dish. In a small bowl, stir together the oil and seasonings.

  3. Spread a little bit of the seasoned oil onto each zucchini slice. Drizzle a tiny bit of oil on each mushroom too.

  4. Bake in the oven for approximately 20-25 minutes until the veggies are getting tender.

  5. Remove from the oven and top the zucchini with the sliced mushrooms, oven roasted or sun-dried tomatoes, cheese and any additional seasonings desired.

  6. Bake again for another 10-12 minutes until the cheese has melted. (I used dairy free feta cheese, and it worked well.)

  7. Remove from the oven and transfer the zucchini to a serving plate. Garnish with basil, oregano and olive oil. Enjoy!


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