Zucchini and Carrot Layer

"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."
 
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Ready In:
1hr 25mins
Ingredients:
11
Serves:
8-12
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ingredients

  • 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
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directions

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

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Reviews

  1. 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.
     
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