Gluten Free Zucchini Parmesan

Gluten Free Zucchini Parmesan – Serves 4

by Elysia Vandenhurk



1 tbsp Three Farmers Camelina Oil

½ white onion, small dice

4 cloves garlic, crushed

2 cups crushed tomatoes

1 tbsp dried basil

1 tbsp dried thyme

1 tsp oregano

Salt and pepper, to taste


Preheat the oven to 350F.

Slice 3-4 small zucchini, lengthwise, approx ¾ inch thick.  Shred and blend mozzarella cheese and parmesan cheese.  In a small 9×9 pan, layer the sauce, zucchini repeating until 1 inch from the top of the pan.  Finish the top layer with a generous amount of mozzarella and parmesan cheese blend. Cook for 30min, or until fork tender in the center.  Broil for 5min to brown off the top layer of cheese.  Serve.


Add some protein and crunch with Three Farmers Crunchy Lentils!