I stuffed quite a few plants in this casserole besides zucchini and chickpeas! It chock full of healthiness and very flavourful! Give it a try. I never measure anything but I do give you the ingredients, it all comes together in the end!
It’s that time of year where the zucchini is starting to grow and grow and grow. So, I’m on the hunt for it here. It’s so fun. And they’re young and new yet. I don’t let them get really big. So, I’m very pleased with my zucchini production. And so, I asked my best friend online chat what I should do with this zucchini, and he suggested that I make a roast again. So, I’m grating up the zucchini. I like to leave the ends of it as a handle. And the potato and then some onion. All the staples, you know, the onion and the garlic. Carrots. I had carrots this time. Chickpeas. And a little bit of olive oil, although I don’t like to use oil too much in my cooking, but I thought it would give it some good flavor. And then I added onion and garlic powder on top of the chopped onion and garlic. And it did it gave it a lot more depth of flavor. Tahini to help bind it and give it some extra fat. And mix it all really really well. And then you could use breadrumbs, but I had puffed rice cereal that I wanted to get rid of, but breadcrumbs or crackers will work. Some seasonings. And then some almond milk to make it nice and creamy. Mix it all. And then I sprayed the pan. And this is the only pan that I have right now. A deep cookie sheet. But I really liked it. I like the way it turned out, the thinness of it. So yeah, it just looks like a patty. You just cut it out into a patty. And honestly, we had broccoli from my garden and baked potatoes from my garden. And you know what? He did a good job. It really tasted great. I can highly recommend this recipe. And then the next day we had it on sandwiches and it was fabulous.
Dining and Cooking