Ingredients
14 zucchini
14 cucumber
34 cup spaghetti sauce
3 tablespoons reduced fat parmesan cheese
1 garlic clove
3 white button mushrooms
Method
Sources
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India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Test-kitchen rigor applied to vegetarian cooking — bulletproof recipes
Vegetables organized by botanical family — deep understanding of produce
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India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Test-kitchen rigor applied to vegetarian cooking — bulletproof recipes
Vegetables organized by botanical family — deep understanding of produce
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Peel zucchini and cucumber with a vegetable peeler to get long wide strips Layer some of the sauce in a mini loaf pan. Now alternate layers of zucchini/sauce/cucumber/sauce. At one point slice the mushrooms and chop the garlic and add it to one layer. On the second to last layer, add the parmesan cheese Finish with the last of the sauce. Bake at 325 degrees for 30 minutes.