Some kind of Zucchini lasagna type thing...

This. Is. Yummy.

This is what I made for dinner tonight and it was delicious!  Here is what you need:

Ingredients:

-6 or 7 small zucchini (Or a couple large ones. )

-About 4 cups of your favorite marinara sauce
(Homemade or pre-made if you choose. I will post the recipe for mine another time.)

-4 cups grated vegan mozzerella "cheese"
(You can use soy based or nut based, but nut based is healthier.)
-Nut "meat" or other Vegan "meat" alternative.
-2 cloves of garlic (Crushed)

-1.5 tsp. Dried parsley 

(You can use fresh too, I just didn't have any on hand.)
-Sea Salt

-Pepper

And here we go!

Thinly slice your zucchini lengthwise and pat dry.

Pour about 3 tablespoons of EVOO into a skillet and season your zucchini with a little sea salt and some fresh ground pepper.  Cook for about 1 minute on each side.

Now to assemble:

First, throw the garlic, parsley, and some salt and pepper into your nut "meat" and mix it all in.  
(Go ahead and taste a little too...you know you want to.)
Then, take a bit of your marinara sauce and put it into a large baking dish, just enough to coat the bottom.
Place a layer of your lightly cooked zucchini over the sauce and then crumble half of the nut "meat" on top of that. (Note: The nut meat is very moist so you will have to use your fingers to crumble it. It's messy.)
Put half of the remaining sauce on top and then sprinkle half of the cheese on top of that.

Repeat the layers and top with remaining cheese.  Toss it in a 350 degree oven for about 20-25 minutes.
(Note: Vegan cheese does not melt completely like regular cheese, so do not wait for it to melt before removing it from the oven...it won't happen.)

Slap some Vegan margarine and garlic on a Vegan french loaf and toast it in the oven.  Cut a slice and serve it with this delicious Zucchini lasagna type thing.  It's really good.
(Sorry about the poor quality photos. I snapped them real quick with my phone and will upload some nicer ones next time I make this.)

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