Zucchini and Carrot Layer

READY IN: 1hr 25mins
Recipe by Vegan Thanksgiving

This recipe was veganized from the recipe found in Vegetarian Cooking: Exciting Ideas for Delicious Meals published by Crescent Books. Make two if you're serving more than a dozen people for Thanksgiving because it's a popular dish. It's easy to make.

Top Review by AcadiaTwo

This recipe is very good. I used baby carrots and zucchini. Since I couldn't find almond flour, I pulverized almonds into a fine powder. I also cut the recipe in half as there are only 3 of us eating it, and I wasn't sure as to how well it would freeze. We enjoyed the flavoring of the Italian dressing mix with the zucchini and carrots. Made for PAC tag.

Ingredients Nutrition

  • 1 lb medium carrot
  • 1 tablespoon olive oil (or try vegetable broth)
  • 1 medium sweet onion, finely chopped
  • 1 12 lbs medium zucchini, finely chopped
  • 1 cup almond flour
  • 34 cup Rice Crumbs
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons Braggs liquid aminos
  • 18 teaspoon black pepper
  • 12 teaspoon salt
  • 14 teaspoon black pepper


  1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper (one strip in each direction).
  2. Steam the carrots then mash and season with salt and the 1/4 teaspoon black pepper.
  3. Heat oil (or vegetable broth, if trying) in a large skillet and saute the onion and zucchini until soft.
  4. Turn off heat and add the remaining ingredients except the carrot mixture and mix well.
  5. Press half the zucchini mixture into the pan.
  6. Top with carrot mixture and press well.
  7. Add the rest of the zucchini mixture and press well.
  8. Cover with foil and bake for 1 hour.
  9. Allow to cool for 10 minutes, then remove from pan.

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