If you’re a fan of pesto and (vegan) cheesy goodness, this recipe is for you! Thank you for the inspiration @erekav. These Zucchini & Artichoke Bundles are as comforting as traditional homemade lasagna, but they are much healthier since they contain none of the commonly used refined flour or dairy. I love using Follow Your Heart’s vegan grated parmesan cheese because it is such a close dupe to dairy-based parmesan. Enjoy!
Ingredients
Pesto:
9 oz artichoke hearts in a jar
1 cup fresh parsley
1/2 cup @followyourheart vegan grated parmesan
2 cloves garlic
1/2 tsp salt
1 small lemon juiced
1/3 cup walnuts
1/3 cup olive oil
Zucchini Bundles:
3 zucchinis cut into thin ribbons
1 cup of San Marzano Pasta Sauce
1/2 cup @followyourheart vegan grated parmesan
1/2 cup @iansfoods gluten-free seasoned bread crumbs toasted lightly in a pan
Directions:
Start by preheating the oven to 400F. Add one layer of sauce to the bottom of your baking dish then start assembling your bundles. Put 1 scoop of pesto in the center of your zucchini and criss cross moving in one direction.
Place the zucchini bundles in your sauce and top with vegan parmesan. Bake for 15-20 minutes then top with the toasted breadcrumbs. Enjoy!
