A week or so ago, I stumbled upon a recipe for Raw Zucchini and Tomato Lasagna. The recipe had “easy” written all over it, so I gave it a whirl. It called for Raw Almond “Cheese,” but I wanted to try out GO Veggie! Gluten-Free, Dairy-Free Cream Cheese Alternative and Gluten-Free, Dairy-Free Mozzarella-Style Shreds instead.
First, I made my own version of the zucchini lasagna. I cut the zucchini in half and then sliced from top to bottom for the “lasagna” strips. Next came GO Veggie! Gluten-Free, Dairy-Free Chive & Garlic Cream Cheese Alternative. I topped each piece of zucchini with the cream cheese alternative and added sliced baby tomatoes and onions. As I was making it, I started to think the lasagna would be pretty bland, but since cooking isn’t my strong suit, I wasn’t sure what to do to kick it up a notch. I simply finished stacking the lasagna and figured I’d taste it and take it from there.
As it turns out, the chive and garlic cream cheese alternative was so flavorful, I didn’t even need to add anything else in the mix. It spread easily onto the zucchini and didn’t have that “fake” cheese taste – just a good combination of spices. I didn’t eat the lasagna immediately (I was taking pictures for this post!) and the cream cheese alternative did get a little runny. I’m not sure if it was from the moisture of the zucchini or maybe the tomato juice, but I’d recommend eating this right away to avoid any dripping.
I still wanted to try the GO Veggie! Mozzarella-Style Shreds and I bought too much zucchini, so I thought about making the same lasagna, but in a cooked version. As I tried to figure out how I wanted to tackle it (Do I just bake it? Fry the zucchini?), my friend suggested making a zucchini parm instead, since I had already had the lasagna. I thought it was a great idea and got started.
This time, I cut the zucchini into circles (much easier than trying to cut the thin, straight and evenly-sized slices!). I went the less-healthy route and breaded them with gluten-free bread crumbs and fried them in the pan. My plan was to lightly fry the zucchini, then top it with sauce and the GO Veggie! Mozzarella-Style Cheese and bake in the oven to heat the sauce and melt the cheese. As you can see from my picture, I had the heat up way too high and cooked the zucchini longer than I planned to. I wasn’t sure if baking the zucchini would now make it overcooked, so I just added my toppings and microwaved it to heat it up.
I wanted to make a hot dish with the mozzarella-style shreds because I think the test of a good cheese alternative is if it melts. It did! I tasted a few pieces of the shreds before I added it to the dish. I definitely prefer this cheese alternative when it’s melted rather than using it right from the bag for something like a salad topping.
As I was making my zucchini dishes, I started to think about other ways I could use the gluten-free and dairy-free alternatives from GO Veggie! From a spread for a gluten-free bagel to these Stuffed Tomatoes with Gluten-Free Cracker Topping, the possibilities are endless!
Go Veggie! makes a lot of dairy-free, lactose-free and gluten-free alternatives other than the cream cheese and mozzarella-style shreds. You can check out all their products and even get some recipes at www.GoVeggieFoods.com.