Greek Zucchini Gratin with Cauli Crunch

recipe by:

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 2 large zucchinis, cut into rounds or half rounds
  • 1/2 cup Cauli Crunch, Taste of Italy, divided
  • 1/2 cup bottled or homemade marinara sauce, your favorite variety
  • 1/2 cup vegan feta (Violife is fantastic!), cut into small dice, or 1/2 recipe Tofu Feta (see link in Notes)
  • Salt and freshly ground pepper to taste
  • Finely chopped fresh parsley or basil for garnish
  1. Preheat the oven to 400º F.
  2. Heat the oil in a large skillet. Add the garlic and onion and sauté for 2 to 3 minutes over medium heat, until fragrant and translucent.
  3. Add the zucchini and cook until just softened, about 5 minutes.
  4. Stir in the marinara sauce until everything is incorporated. Season with salt and pepper to taste.

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