Zucchini and Carrot Layer
Recipe: #3573
December 18, 2011
"This recipe was veganized from the recipe found in Vegetarian Cooking: Exciting Ideas for Delicious Meals published by Crescent Books. It's easy to make and is excellent for holiday meals and other special occasions. Bake it a bit longer if taking to a potluck since it sweats in the pan during transportation. Consider unmolding it after baking the reheating it on site. "
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (158.8 g)
- Calories 275.2
- Total Fat - 24.4 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 86 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 2.4 g
- Sugars - 3.1 g
- Protein - 3.4 g
- Calcium - 42.1 mg
- Iron - 1.1 mg
- Vitamin C - 24.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 and cut parchment paper into to strips to line a 10-inch loaf pan in both directions.
Step 2
Steam the carrots then mash and season with 1/2 tsp salt and 1/4 tsp pepper.
Step 3
While carrots are steaming, saute the onion and zucchini in oil or broth until soft.
Step 4
Remove from heat and add all remaining ingredients except carrots, and mix well.
Step 5
Place half the zucchini mixture into the pan and press down well.
Step 6
Add the carrots, then the remaining zucchini mixture.
Step 7
Cover with foil and bake for 1 hour.
Step 8
Allow to cool for 10 minutes, then remove from pan.
Tips
No special items needed.
0 Reviews
You'll Also Love
