Klunker's zucchini bake

Klunker's zucchini bake

Finally, the farmers market is back up and running for the year.  I look forward to the farmers market every year.  It is so nice to buy local, and most of the farmers are organic.   I love when they bring zucchini to the market.  Not that the zucchini at the store is bad, but they always bring the bigger size, and I love using those. 
Yesterday I picked up some green and yellow zucchini.  I didn't know exactly what I would do with them, but I knew I was excited to have them.  Today I woke up and had an idea for them, but it was a new recipe, so I didn't know how it would turn out.  
I am trying to make more dishes with nutritional yeast.  I am not a fan normally.  I cannot just put it on things without masking it.  I applaud those who can, but I cannot (yet).  I knew I wanted a cheese taste for this recipe though, so in it went.  I was not disappointed at all, and happy with the flavor.
This is a super easy recipe, very few ingredients, and you can make ahead, cover and just put in the oven when you are ready.


1 large green zucchini, washed and sliced into 1/2 inch slices
1 large yellow zucchini, washed and sliced into 1/2 inch slices
1 large yellow onion, peeled and sliced into thin rounds 
4-5 roma tomatoes, sliced into 1/2 inch rounds
2 tablespoons veggie stock

In a separate bowl, combine the following:

3 full teaspoons nutritional yeast
1 tsp. dried oregano 
1 tsp. onion powder
3 large cloves garlic, peeled, smashed and chopped fine
1/4 tsp. salt and pepper (optional)
2 tsp. dried parsley 
2 tablespoons yellow corn meal
Stir this all together well.  Because you are using fresh garlic, you will need to get in there with your hand and mix well.  You want it to be like a crumble.

Preheat oven to 375*
1 8x8 glass baking pan

After preparing your veggies, layer them in a pan.  I put one slice green zucchini, one yellow, one onion and then the tomato. (see picture above to get an idea, make it look pretty :) )
After you have made a pretty looking arrangement, evenly pour the crumble mix on top.  Push it into all the cracks and even lift some of the slices and get some of it down into the veggies.  
When you are happy with it, take the two tablespoons of veggie stock and drizzle on top of the crumble and veggies.  Try and get it evenly.
Now, place the pan in the oven (or cover and store in fridge until ready).  Bake untouched and uncovered for 1 hour.  
You want the top to be nice and crispy and dark brown (but not burned).  
I turned on the broiler the last 5 minutes and watched close.

After it is done, remove from oven and let sit for 10 minutes.  
It is ready to serve.  I hope you try this recipe and enjoy it.  Make it one time as is, and then get creative and make it your own with different veggies and ideas!  :)


  1. wow better than expected ! Five stars. Thank you

  2. Do you think maseca would work instead of plain corn meal?

    1. I should think it would work. It will not have quite the same texture, but it would give you the same flavor. :)

  3. Made this tonight paired with corn on the cob. Fabulous!

  4. I found the print button Michael. Thanks so much. And sorry that awful face got posted by accident. Diane

  5. I made this recipe tonight - it was outstanding! Thank you!

  6. Made it... love it! Fantastic with a side of brown rice. Klunker--be brave, double the nutritional yeast next time... you won't be sorry.


Post a Comment

Most Viewed

Most Popular