• 4 medium zucchini, sliced
  • 1 cup vegan shredded cheddar cheese
  • 1 cup vegan shredded mozzarella cheese
  • 1/2 cup vegan bacon bits (or use tempeh bacon)
  • 1/4 cup diced red bell pepper 1/4 cup diced green bell pepper
  • 1/4 cup diced red onion
  • 2 cloves garlic, minced
  • 1/2 cup dairy-free sour cream (such as cashew or almond-based)
  • 1/4 cup vegan mayonnaise
  • 1/4 cup nutritional yeast (for a cheesy flavor)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the sliced zucchini, vegan shredded cheddar and mozzarella cheeses, vegan bacon bits (or tempeh bacon), diced red and green bell peppers, diced red onion, and minced garlic. Mix everything together until well combined.
  3. In a separate small bowl, whisk together the dairy-free sour cream, vegan mayonnaise, nutritional yeast, dried basil, dried oregano, salt, and pepper.
  4. Pour the vegan sour cream mixture over the zucchini mixture in the large bowl. Stir everything together until the zucchini and other ingredients are evenly coated with the sauce.
  5. Transfer the mixture to the greased baking dish, spreading it out into an even layer.
  6. Bake in the preheated oven for about 25-30 minutes or until the zucchini is tender and the top is golden and bubbly.
  7. Remove from the oven and let it cool slightly before serving.

This Vegan Loaded Zucchini Bake is a delicious plant-based side dish for any meal, and it’s a great way to enjoy zucchini during the summer season without any animal products. Enjoy!