Zucchini Carrot Casserole
Zucchini is one of the veggies I love most. It is so versatile and packed with nutrition. While it may not contain well known antioxidants such as beta-carotene, what it is rich in are other key antioxidant nutrients, including the carotenoids lutein and zeaxanthin. The colorful skin of the zucchini (or summer squash) is particularly antioxidant-rich so for the most nutritional value, leave the skin on when you consume it. That is why buying organic is important.
Zucchini is also a very versatile vegetable. It can be enjoyed raw or cooked and is available all year round.
This recipe is a take on my baked potato pancake squares recipe (you can search this site for the recipe). It incorporates similar ingredients and will have a similar texture. However, if you would rather skip the potatoes and opt for a lighter version with more protein and less carbs, try this recipe.
You can use it as a side dish or as the main attraction served with a side salad. It is tasty and satisfying.
Ingredients:
Ready for the oven!
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3 medium zucchini
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2 carrots
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½ cup oat flour
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1 medium yellow onion
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1 block of organic firm tofu – mashed
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2 tablespoons parsley
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1 teaspoon baking powder
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1 ½ teaspoons sea salt
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½ teaspoon black pepper
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2 tablespoons ground flax seeds
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1 tablespoon tarragon
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¼ cup olive oil
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2 cloves garlic
Served as the main dish with a side salad.
Method:
Grate the zucchini and carrots in a food processor using the grating blade. Then grate the onion the same way.
Move the zucchini mixture to a large bowl. Add remaining ingredients. Mix everything together well.
Transfer the mixture to a 9×9 baking pan lined with parchment. Smooth it out so that it evenly fills the pan.
Bake at 350 degrees for about 45 minutes or until it has a slightly browned appearance.
Remove from the oven and let sit for about 10 minutes before cutting.
Serve with a green salad. Enjoy!