"Cheesy" Vegan Zuccini with Vegan Crumb Topping

Yield: 4 servingsThis recipe was inspired by a chicken dish my mom used to make. Though I didn’t eat the chicken, even as a vegetarian, I loved the filling that she stuffed just under the skin. It was made of zucchini, Swiss cheese, torn up bread cubes and eggs. My vegan version relies on a tasty homemade Swiss “cheese” sauce, doesn’t include eggs, and uses bread crumbs to create a crunchy topping that contrasts beautifully with the creamy zucchini.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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  1. Oh wow…this sounds amazing! I *love* zucchini, and "cheese" sauces are right up my alley too 🙂 I can't wait to try this! Thanks so much for sharing your recipe!


  2. Thanks, Courtney! I think lots of vegans miss cheese–at least a little–so when I come up with something that fills that void, it's my duty to share! I hope you love it. I think it's really hard not to eat way too much of it, but if you do, it doesn't matter so much. Cheers!

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