Vegetable Casserole with Aquafaba
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
1
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Zucchini - 3 pieces
- Salt - 1½ teaspoons
- Cooked Rice - 1 cup
- Baking Powder - ½ teaspoon
- Aquafaba - 1 cup
- Oregano - ½ teaspoon
- Basil - ½ teaspoon
- Mustard - ½ teaspoon
- Ground Black Pepper - ½ teaspoon
- Turmeric - to taste
- Green Onion - ½ stalk
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Grate the zucchini on a large grater. Transfer the zucchini to a colander over the sink and mix with 1 teaspoon of salt. Let it sit for 10 minutes, stirring a couple of times, then squeeze out the excess water with your hands. The drier the zucchini, the better.
Step 3
Transfer the zucchini to a large bowl. Finely chop the green onion.
Step 4
Whip the aquafaba until it reaches the consistency of whipped eggs using a mixer for 2–3 minutes. Mix the baking powder, spices, and aquafaba. Combine the zucchini, rice, aquafaba, and green onion until smooth. Add salt to taste.
Step 5
Grease a baking dish with olive oil. Transfer the mixture and spread it evenly.
Step 6
Place in the oven for 40 minutes. Afterward, let it rest for 10 minutes.
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