one green planet
one green planet

This one is very easy to make, quick, also, and full of spring and summer flavor. You can personalize this crust with any nut or herb you like/ have in your pantry, and you can add it to pretty much any vegetable, from zucchinis to broccoli, bell peppers and eggplants or even carrots, mushrooms, and potatoes,

Zucchini in Garden Crust [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Ingredients

  • 6 Italian zucchinis
  • 1 small sprig of rosemary
  • fresh basil, thyme, dill, mint, chives to taste,
  • a generous handful in total, according to your taste
  • 2 tablespoons of raw unsalted almonds
  • 2 tablespoons of walnuts
  • 1 teaspoon of hemp seeds (optional)
  • 140 gr. (5 oz. or approximately 1 1/2 cup) of breadcrumbs
  • 1/2 cup of vegan Parmesan cheese
  • Salt, extra-virgin olive oil and pepper to taste
  • 1 pinch of coconut sugar

Preparation

  1. In a food processor, mix all dry ingredients except zucchini, and pulse until small crumbs form. Slice the zucchinis in quarters, then place them in a baking dish and drizzle them with olive oil.
  2. Add salt and pepper and cover with plenty of garden crust. (Save the rest for other preparations. I keep mine in a jar, in the fridge, and it lasts up to 2 weeks).
  3. Bake the zucchinis for 20-25 minutes at 400°F.
  4. Enjoy warm, or at room temperature. These are amazing the day after as well.


    About The Author

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    Alice Carbone Tench

    See My Recipes

    Alice Carbone Tench was born in Avigliana, Italy, and lives in Los Angeles as a food writer and cook. Her new cookbook Eating Again: The Recipes That Healed Me chronicles her recovery from eating disorders and addiction through plant-based Italian recipes from her childhood to today. Catch her on Mondays at 5 pm PST for her live cooking show Instagram to Table. She lives with her musician husband Benmont Tench and daughter Catherine.

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