Zucchini and Carrot Layer
Created by AustinVegLiving on December 18, 2011
- Servings: 10
- Prep Time: 20m
- Cook Time: 1h
- Recipe #3573
Ingredients
- 1 pound carrots (weigh them even if pre-bagged)
- 1 tablespoon olive oil (try substituting vegetable broth next time)
- 1 medium sweet onion, finely chopped
- 1 1/2 pounds medium zucchini, finely chopped
- 1 cup almond flour
- 3/4 cup dry rice crumbs
- 1 teaspoon dried Italian seasoning
- 2 tablespoons Bragg's Liquid Aminos
- 1/8 teaspoon ground black pepper
How to Make
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Step 1: Preheat oven to 350 and cut parchment paper into to strips to line a 10-inch loaf pan in both directions.
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Step 2: Steam the carrots then mash and season with 1/2 tsp salt and 1/4 tsp pepper.
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Step 3: While carrots are steaming, saute the onion and zucchini in oil or broth until soft.
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Step 4: Remove from heat and add all remaining ingredients except carrots, and mix well.
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Step 5: Place half the zucchini mixture into the pan and press down well.
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Step 6: Add the carrots, then the remaining zucchini mixture.
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Step 7: Cover with foil and bake for 1 hour.
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Step 8: Allow to cool for 10 minutes, then remove from pan.
Nutritional Facts
- 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