Loaded Zucchini Bake


  • 3-4 Medium-sized zucchini
  • 2 Tomatoes
  • 1/2 White onion
  • Vegan bacon (such as tempeh bacon or coconut bacon)
  • 1 Block vegan cheddar cheese (shredded)
  • Grated vegan parmesan cheese
  • Olive oil
  • 1/4 cup of vegan butter or coconut oil
  • Salt and pepper
  • Garlic powder
  • Fresh oregano leaves


  • Preheat oven to 350 degrees F.
  • On low heat, begin cooking vegan bacon in skillet according to package directions. Nearly a whole pack of vegan bacon will be used (I had only 3 pieces leftover).
  • Slice the zucchini, onion, and tomato.
  • In a 9×13 baking dish, evenly layer zucchini until bottom of dish is covered.
  • Drizzle zucchini with a touch of olive oil and season with salt, pepper, and garlic powder.
  • Place several dollops of vegan butter or coconut oil (4-5) on top of zucchini.
  • Next layer with 1/4 sliced onion; then layer with one sliced tomato.
  • Once vegan bacon is fully cooked; crumble.
  • Add a layer of crumbled vegan bacon on top of the vegetable layers.
  • Next, sprinkle vegan bacon with an even layer of shredded vegan cheddar cheese. I shredded mine fresh directly on the dish.
  • Complete same layers as listed once more.
  • Top the final layer of shredded vegan cheddar cheese with grated vegan parmesan cheese.
  • Sprinkle with fresh oregano leaves.
  • Cover with foil and bake for 15-20 minutes. Remove foil and bake an additional 15 minutes or until vegetables are tender and cheese is golden brown.
  • Enjoy as a main dish or side dish.