Vegan Zucchini Napoleon with Tahini-Nut Cheeze - Recipe by Jazzy Vegetarian, Laura Theodore

by Esther Milne March 05, 2019

Vegan Zucchini Napoleon with Tahini-Nut Cheeze - Recipe by Jazzy Vegetarian, Laura Theodore

Zucchini Napoleon Ingredients

  • 1 very large zucchini (3 to 3 1/2-inches in diameter at the wide end) or 6 to 8 “eight-ball zucchini
  • 11/4 cups prepared vegan marinara sauce, divided, plus more as needed
  • 1 recipe Tahini-Nut Cheeze (below)
  • 1/4 teaspoon PAPA VINCE sea salt, plus more to taste
  • 3 large slices Italian-style bread, torn into chunks (you may use whole grain bread or gluten-free bread, if you like)
  • 1 teaspoon Italian seasoning blend
  • 1 tablespoon PAPA VINCE extra-virgin olive oil (EVOO)
  • Papa Vince Busiate Pasta

    How to make Zucchini Napoleon

    1. Preheat the oven to 375 degrees F.
    2. Slice the large end of the zucchini into 12 slices, each about 3 to 31/2-inches in diameter and 1/4-inch thick.
    3. Slice 6 more slices from the zucchini, each about 2 to 21/2-inches in diameter and 1/4-inch thick. (Or alternately, slice each 8-ball zucchini into about 4 to 5 slices, reserving tops and bottoms for another use)
    4. Spread 1 cup of the marinara sauce in the bottom of a 9 by 12-inch or similar sized casserole.
    5. Arrange the 6 largest zucchini slices in a single layer over top of the sauce.
    6. Spread each slice with a generous amount of the cheeze.
    7. Sprinkle each slice with a dash of PAPA VINCE sea salt.
    8. Top with 6 more zucchini slices and spread each with generous amount of the cheeze
    9. Sprinkle each slice with a dash of PAPA VINCE sea salt.
    10. Top each stack with a smaller zucchini slice, and spoon about 2 teaspoons of marinara sauce over the top of each napoleon.
    11. Tent with foil, and bake for 35 minutes.
    12. While the napoleons bake, make the bread crumb topping.
    13. Put the bread chunks, Italian seasoning and 1/4 teaspoon PAPA VINCE sea salt into a blender and process into coarse crumbs.
    14. Transfer the bread crumbs to a small bowl.
    15. Add the PAPA VINCE EVOO and stir to thoroughly coat the bread crumbs.
    16. Remove the napoleons from the oven, uncover and sprinkle the bread crumb mixture over the top.
    17. Bake uncovered for an additional 10 to 12 minutes, or until the topping is crisp and zucchini is tender, checking often and adding a bit more marinara sauce to the bottom of the casserole dish, if it is becoming dry.
    18. Put the casserole on a wire rack and let cool 5 to 7 minutes.
    19. Serve 1 napoleon per person, surrounded by pasta, quinoa or brown rice with a bit of the sauce from the bottom of the casserole spooned over the top. 
    20. We served it on Papa Vince Busiate Pasta, as shown in the photo.

    Preparation Time

    • Prep Time: 15 mins
    • Cook Time: 60 mins
    • Serves: 6 people

    Tahini-Nut Cheeze Ingredients

    • 1/2 cup roasted, salted sunflower seeds
    • 1/8 teaspoon smoked paprika
    • 1 can (14 to 16 ounces) white kidney beans, drained and rinsed (see note)
    • 1/2 cup water
    • 2 tablespoons plus 1 teaspoon sesame tahini
    • 1 teaspoon tamari
    • 1/2 cup chopped raw cashews (see note)
    • 1 medium clove garlic, chopped
    • 1/8 teaspoon PAPA VINCE sea salt

      How to make Tahini-Nut Cheeze

      1. Put all of the ingredients into a high-performance blending appliance in the order listed.
      2. Process until very smooth in texture, occasionally stopping the machine to scrape down the sides.
      3. The cheeze will be thick.
      4. Covered tightly and refrigerated, the cheeze will keep up to 2 days.

      Preparation Time

      • Prep Time: 10 mins
      • Serves: 8 people

      Chef's Notes

      • If you do not have white kidney beans, you may use any other variety of cooked white beans in this recipe.
      • If you prefer, you may soak the cashews first. To do so, put the cashews into a small bowl and pour water over to cover. Refrigerate for 1 to 4 hours. Drain, rinse well and use in recipe.

       

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      Esther Milne
      Esther Milne

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