Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
Preheat the oven to 400 degrees F.
Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
Spray an 8x8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
Garnish with chives and serve.
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Ingredients
Directions
Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
Preheat the oven to 400 degrees F.
Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
Spray an 8x8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
Garnish with chives and serve.