- 1 medium zucchini, thinly sliced (mandolin is best for this)
- 1 tablespoon olive oil
- 1 teaspoon sherry vinegar
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- Salt & Pepper
Toss together and marinate while your preparer quinoa and pesto.
- 2 cups shelled sweet peas
- 1 bunch garlic scapes, chopped (approx 1-1.5 cups)
- 1/2 cup cashews
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Process everything except olive oil together until small pieces. With the processor on slowly stream in the olive oil until smooth and blended together.
Quinoa– cook according to the directions.
- 1/2 cup panko
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
Preheat oven to 350F.
Place one layer of zucchini in the bottom of a pie pan. Top with the quinoa. Top the quinoa with the 1/2 cup of pesto and then top the pesto with the remaining zucchini. Top the zucchini with a layer of the panko topping and drizzle with a little olive oil. Bake for 20-25 minutes until browned.
Lauren @ What Lauren
This is amazing! how creative. I have all of these ingredients ( therefore, I am making it haha!) 🙂
I hope you enjoy it!
Hey! This looks great but at all the farmer’s markets I’ve been to lately it looks like all the garlic scapes are out! any replacement suggestions? Like a certain amount of garlic with a certain amount of a random veg like green beans or beans or green pepper or? I’m not sure what to add and I’m horrible at guesstimating. Help!
I would say 4-7 cloves of garlic depending on how garlicky you like things. There is no need to add anything else but basil, parsley, arugula or additional peas would be great to bulk it up
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