Step 1

Set a 8x11 inch casserole dish and a lined a baking sheet with paper towels (reserve more paper towels).Preheat oven to 410°F and you will need a food processor or blender.

Step 2

Spread the zucchini slices on the baking sheet and season generously with salt. Cover with another layer of paper towels (this will help to remove liquid from zucchinis so you don't have a watery texture). Repeat this until all zucchini slices are used, then add a weight on top to make it easier to get the liquid out of them. Let them rest for around 30 minutes.

Step 3

Next add cashews and plant milk to the bowl of a blender or food processor, season with a pinch with salt and pepper. Process until entirely smooth and transfer mixture to a bowl. Set breadcrumbs into another bowl.

Step 4

In a pan heat oil for frying. Dip the zucchini slices first in the "eggy" cashew mixture from both sides, then into the breadcrumbs. Fry for 2 minutes from each side until golden brown.

Step 5

Mix pressed garlic and Italian herbs with the base tomato sauce. Spread some of it on the bottom of your 8x11 inch casserole, add a layer of zucchini slices on top, followed by a bit of vegan parmesan and mozzarella.

Step 6

Repeat until everything is used. Last layer should be a tiny bit of sauce and a finishing with sprinkled cheeses.

Step 7

Bake for 20 minutes until golden brown on top. Allow to cool for a couple of minutes this will set the taste and texture even better before serving.