Layered Zucchini Basil Stacks

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This lasagna-style dish makes a complete meal, and it is festive enough for special occasions with friends and family. The recipe makes enough Brazil nut pate for several servings.

Recipe Author: Beautiful on Raw

Preparation Time: 30 min. plus time for soaking

Serves: 1


  • 1 zucchini, cut into six 1.5” x 3.5” rectangles
  • 4-6 basil leaves

For Brazil Nut Pate:

  • 1 cup Brazil nuts, soaked for a few hours
  • 1 garlic clove, peeled and chopped
  • ½ tsp. Celtic sea salt
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. water from soaked tomatoes
  • ½ cup zucchini, cut into pieces
  • 1 Tbsp. purple onion, finely chopped

For Chunky Marinara Sauce:

  • ½ cup dried tomatoes, soaked for an hour or so
  • ½ red bell pepper, chopped
  • ¼- ½ tsp. Celtic sea salt
  • pinch black pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme


Prepare Brazil nut pate by placing all the ingredients in a food processor, blending until well ground and mixed together. Transfer to a bowl. Make chunky marinara sauce by blending the ingredients in a food processor, leaving the mixture a little chunky in texture. To assemble the stack, spread a little marinara sauce on the bottom, then place a couple of zucchini rectangles, followed by pate, a couple of basil leaves, and more marinara. Repeat the layers again, finishing with zucchini. Garnish with marinara sauce, basil leaves, and onions.

Ingredients: zucchini, basil leaves, Brazil nut, garlic, sea salt, lemon juice, purple onion, dried tomato, red bell pepper, black pepper, oregano, thyme

Recipe Type: Appetizer