Zucchini and Carrot Layer

By michaelmeiner

Ingredients

• 1 pound carrots -- cooked, mashed and seasoned
• 1 medium onion -- chopped
• 1 pound zucchini -- finely chopped
• 1 Tablespoon oil
• 1 cup almonds -- finely chopped or ground
• 3/4 cup whole wheat bread crumbs
• 1 teaspoon vegetable broth dissolved in a little boiling water
• 1 medium egg -- beaten
• 1 teaspoon mixed dried herbs
• 1 Tablespoon tomato paste
• 1 Tablespoon soy sauce

Details

Servings 1

Preparation

Step 1

Grease and line a 1 pound loaf pan.

Saute onion and zucchini. Add remaining ingredients except the carrots and mix well. Place half the zucchini mixture in the loaf pan and press down well. Add the carrots on top of the zucchini mixture and then the other half of the zucchini mixture.

Cover with foil and bake for 1 hour at 350. Allow to cool for 1 hour before removing from pan.