-
1
1) For the zucchini slices, sprinkle both sides of the slices with sea salt and pepper, and set aside in a colander (for at least 1 hour).
-
2
You will notice some of the liquids will release, and once this has happened, pat the zucchini slices dry with a towel.
-
3
Set zucchini aside.
-
4
Also set aside the red peppers and the tomato sauce.
-
5
2) For the cheese layer: Place all of the ingredients together in a pot (aside from the arrowroot powder, and roasted red pepper), stir and bring to a boil over medium heat.
-
6
Add the arrowroot powder, and stir until thickened.
-
7
Set aside.
-
8
3) For the walnut crumb, process all ingredients together in a food processor until a fine crumb mixture is made.
-
9
4) To assemble, place 1/2 cup of the tomato sauce onto the bottom of a 9 x 13 dish.
-
10
Layer 1/3 of the zucchini on top, followed by 1/2 of the cheese mixture, 1/2 of the roasted red pepper slices, 1/3 of the remaining tomato sauce.
-
11
Layer 1/3 of the zucchini slices, followed by 1/2 of the cheese mixture, and the final 1/2 of the roasted red peppers, 1/3 of the remaining tomato sauce.
-
12
Finish with the remaining zucchini slices and tomato sauce, then sprinkle with the walnut crumb.
-
13
5) Bake in a 350 degree F oven for 30 minutes, covered with foil.
-
14
Bake for an additional 30 minutes, uncovered, or until it is nice and bubbly, and the zucchini has softened.
-
15
Allow to stand for about 10 minutes (it helps any excess liquid absorb into the zucchini), slice, and enjoy!
