Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is from "Easy Vegetarian Cooking - with a month's worth of quick dinner recipes based on Harvard Healthy Eating Plate" - http://amazon.com/s/ref=nb_sb_noss?url=search-alias%3Ddigital-text&field-keywords=vegetarian+recipes%2CB00E1MGU2K

Directions

  1. Rinse vegetables, cut potatoes and carrots in 1-inch pieces and steam-cook with some salt for 15 minutes.
  2. During that time, hard boil eggs; separately grate eggs and zucchini, reserve.
  3. Prepare the “frosting” mixing together sour cream, mayonnaise, salt and pepper.
  4. Separately grate potatoes and carrots.
  5. On a serving platter, layer potatoes, carrots, zucchini and eggs, with the dressing between the layers.
  6. Serve.

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