1 tablespoon extra virgin olive oil, as needed
4 medium zucchini, trimmed and sliced
1-2 cloves garlic, chopped
Sea salt, to taste
2 organic free range eggs
1/2 cup unsweetened soy milk or almond milk
3 tablespoons fresh chopped basil leaves
1 cup gluten-free bread crumbs
2 tablespoons almond meal
2 teaspoons dried Italian herbs
1 tablespoon extra virgin olive oil
1 cup shredded vegan cheese (I used Daiya mozzarella style)
Fresh chopped Italian parsley, for serving

Read more: http://glutenfreegoddess.blogspot.com/2011/09/zucc...