Cashew Baked Zucchini (grain free, GF, paleo, dairy free)

Cashew Baked Zucchini (Grain free, GF, paleo, dairy free)

These baked zucchini slices are coated with cashew flour and make a terrific side or snack! Cashew Baked Zucchini are straight up paleo, grain free, gluten free and 100% tasty!

Thanks to Trader Joe’s, I am making all kinds of cashew goodies these days! Since they have started to carry cashew meal, I’ve been all over this stuff. It’s ironic because I’m all about making things from scratch (cashew flour = ground cashews) so why I haven’t used cashew flour more often in the past, I do not know! Convenience is definitely a factor. Prepackaged beats having to process nuts at home, even though it’s not complicated or time consuming.

So last night when we decided to go vegetarian for dinner, I made these Cashew Baked Zucchini in place of meat and it was love at first bite! I love nutty squash dishes so this will be a regular on the menu as it takes very little time to make/bake these guys. You can add grated cheese to your flour mixture but I decided to keep it simple.

Cashew Baked Zucchini (Grain free, GF, paleo, dairy free)

Cashew Baked Zucchini (grain free, GF, paleo, dairy free)
Prep time
Cook time
Total time
  • 1 large zucchini
  • 1 cup of cashew flour
  • 1 egg
  • salt (about ½ teaspoon or less)
  • pepper
  • garlic powder
  1. Preheat oven to 450F and line a baking tray with parchment paper.
  2. Slice zucchini into rings.
  3. In a small bowl, whisk egg. In a separate bowl, mix cashew flour with salt, pepper and garlic powder.
  4. Dip slices of zucchini in egg and let any excess egg drip off before you move on to the next step.
  5. Coat egg-covered zucchini in cashew flour and place on baking tray. Bake on each side for about 6-8 minutes, until each side is golden brown.
  6. Serve immediately & Enjoy!


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  1. Patricia says

    I saw that Cashew Meal at Trader Joe’s today. I didn’t buy it because I was not sure how to use it. I’m going to get it and try your recipe the next time I’m there. Thanks so much!

    • Rose says

      Hi Patricia! I have been substituting almond flour with cashew flour and I *love* it!! I just ran out of my last bag (of course I could make some myself but it’s so convenient (and cheaper?) to get a bag at Trader Joe’s!)
      Check out my latest recipes, about 3 months back. They’re all made with cashew flour! :)

    • Rose says

      Hi Judy! I don’t see why not – I haven’t tried it but cashew flour and almond flour are pretty similar so you should be able to use almond flour instead!:)

  2. Jamie S. says

    These look delicious. Any suggestion on what I could use to coat the zucchini with instead of eggs. I’m allergic to eggs. Do you think almond milk would work. Thank you.

    • Rose says

      Hi Jamie! Gooood question. I think almond milk could work, I just don’t know how well! Since almond milk won’t bind during cooking, the cashew flour may just fall off. I’m sorry to hear you’re allergic to eggs! If I can think of a better substitute, I will let you know! Have a wonderful weekend :)

  3. Tia says

    Instead of egg as a binder, I would attempt chia seeds soaked in water or milk/unsweetened almond milk which becomes gelatinous, not to mention the health benefits is over the top good for you. Dip in chia, coat with cashew meal.

    So far I have only used cashew meal on oven baked chicken, which is yummy.


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