Eggplant and Zucchini with Marinara, Cashew Ricotta and Pecan Parmesan

This tasty meal can easily be modified to include any veggies at all! It's really simple, and this no bake method makes it easy to prepare in about 10 minutes if you have all the ingredients ready to go, but not much longer to prepare the cheeses if you don't have them ready. It's an excellent low carb option for Italian food lovers, the taste is definitely saucy and cheesy, but dairy free and almost raw (minus the steaming of the veggies). Enjoy!

Ingredients:

2 medium eggplants
1 large zucchini
½ jar of dairy-free marinara sauce
cashew ricotta 
pecan parmesan 

Directions:

Chop up eggplant and zucchini and place eggplant in a steamer basket in a pot on med-high heat for about 5 minutes and then add the zucchini. Steam until they're both soft.

Remove veggies from steamer basket and spread out in a casserole dish or serving plate of choice. Top with marinara sauce (about ½ a jar, or more or less to taste), followed by the cashew ricotta and the pecan parmesan.

Serve with a spatula and enjoy! Feel free to modify with any veggies of your choice.