Zucchini and Carrot Layer

Name: Zucchini and Carrot Layer
Ingredients: 1 lb medium carrot; 1 tablespoon olive oil (or try vegetable broth); 1 medium sweet onion, finely chopped; 1 12 lbs medium zucchini, finely chopped; 1 cup almond flour; 34 cup Rice Crumbs; 1 teaspoon dried Italian seasoning; 2 tablespoons Braggs liquid aminos; 18 teaspoon black pepper; 12 teaspoon salt; 14 teaspoon black pepper

11 ingredients

10 steps

Ingredients

1 lb medium carrot
1 tablespoon olive oil (or try vegetable broth)
1 medium sweet onion, finely chopped
1 12 lbs medium zucchini, finely chopped
1 cup almond flour
34 cup Rice Crumbs
1 teaspoon dried Italian seasoning
2 tablespoons Braggs liquid aminos
18 teaspoon black pepper
12 teaspoon salt
14 teaspoon black pepper

Directions

1

Preheat oven to 350 degrees.
2

Line a loaf pan with parchment paper (one strip in each direction).
3

Steam the carrots then mash and season with salt and the 1/4 teaspoon black pepper.
4

Heat oil (or vegetable broth, if trying) in a large skillet and saute the onion and zucchini until soft.
5

Turn off heat and add the remaining ingredients except the carrot mixture and mix well.
6

Press half the zucchini mixture into the pan.
7

Top with carrot mixture and press well.
8

Add the rest of the zucchini mixture and press well.
9

Cover with foil and bake for 1 hour.
10

Allow to cool for 10 minutes, then remove from pan.