The night before, put your can of coconut milk in the fridge and let sit overnight.
With your Zucchini, use a mandoline to slice vertically and get thin-ish strips. Avoid using the center of the Zucchini where it’s softer and has seeds. Set your slices aside.
In a medium-sized baking dish, spread a thin layer of your spaghetti sauce on the bottom
On top of the spaghetti sauce, lay your zucchini slices down to cover most of the dish
Take a spoon and scoop towards the bottom of the can of coconut milk and pour out the liquid in a separate container. Take the rest of the contents of your can and add 2 tbsp. of nutritional yeast, 1 tsp. of salt, and a little bit of garlic powder and mix together.
Let that mixture sit in the fridge for about 4 hours, and spread on top of the sliced zucchini.
Sprinkle some mozzarella cheese on top of that layer as well.
Start your layers again, spaghetti sauce, zucchini slices, coconut milk mixture, and mozzarella cheese until you have a ½ – 1 inch left of room.
If desired, on the top layer you can sprinkle some extra mozzarella cheese and even some parmesan.
