A very simple and quick recipe in which you only need to combine all the ingredients, pour them into a pan, bake and then enjoy.
You can serve it for breakfast, as a side dish for lunch or with a salad for dinner.
What makes it special is that you can prepare it in both a lean and a fatty version and adapt it to your taste. That’s why it’s a great choice for vegans, people who are fasting, and people on a standard diet.
Ingredients:
– 300g of grated zucchini
– 200ml soy yogurt
– 2 spoons of olive oil + 1 spoon for greasing
– 50g of polenta
– 100g of millet flour
– 100g of millet flakes
– 1 teaspoon: baking powder, turmeric and Himalayan salt
– 1/2 teaspoon of pepper
– 1 bunch of chopped parsley
– 20g of chopped leeks
– 100ml of vegetable milk
– sesame for sprinkling
Grate the zucchini, transfer it to a bowl and add all the other ingredients. After that, combine everything nicely. Add milk at the end if needed. The mixture needs to be liquid and spreadable.
You can also add crumbled tofu to your taste and enrich the dish with proteins.
Pour the resulting mixture into a pre-oiled pan. Flatten it, sprinkle with sesame and bake at 200C for about 35-40 minutes.
Pleasant!