What You'll Need (4-6 servings)
1 extra large or 2 regular zucchini
Onion
Spinach
Mushrooms
Bell pepper
Boca Vegan meatless crumbles
Tomato sauce
Daiya mozarella cheese
Preheat oven to 425. Spray frying pan with olive oil spray and cool diced peppers, onions, & mushrooms. Only cook on low heat, you want them to still be slightly crunchy so they dont get soggy in the oven. In a seperate frying pan, cook the meatless crumbles (or ground turkey for a carnivore version).
Use a vegetable peeler to slice long slices of the zucchini length wise. Line them up in the pan like you would lasagna noodles. Put a layer of sauce, a layer of cheese,later of raw spinach, layer of crumbles, layer of veggies. Repeat(I don't put cheese in the middle) Top with a layer of zucchini, sauce, and cheese.
Cover and bake 20 minutes. Uncover and bake an additional 10. Let cool slightly before cutting.
1 extra large or 2 regular zucchini
Onion
Spinach
Mushrooms
Bell pepper
Boca Vegan meatless crumbles
Tomato sauce
Daiya mozarella cheese
Preheat oven to 425. Spray frying pan with olive oil spray and cool diced peppers, onions, & mushrooms. Only cook on low heat, you want them to still be slightly crunchy so they dont get soggy in the oven. In a seperate frying pan, cook the meatless crumbles (or ground turkey for a carnivore version).
Use a vegetable peeler to slice long slices of the zucchini length wise. Line them up in the pan like you would lasagna noodles. Put a layer of sauce, a layer of cheese,later of raw spinach, layer of crumbles, layer of veggies. Repeat(I don't put cheese in the middle) Top with a layer of zucchini, sauce, and cheese.
Cover and bake 20 minutes. Uncover and bake an additional 10. Let cool slightly before cutting.