Roast Zucchini Pie

photo 4

Recipe for 8 servings
Serving size: 1/8 of the pie
Calories per serving: 313 kcal
Carbohydrates: 42.3g
Proteins: 6.9g
Total Fats: 12.9g
Saturated fatty acids: 1g
Monounsaturated fatty acids: 0.78g
Approximated time: 1 hr. and 30 minutes

INGREDIENTS

4 green zucchinis

3 yellow zucchinis

2 onions

1 scallion strip

2 shredded carrots

1 tomato

1 can (10 ¾ oz) of cream of mushroom soup

1 can(10 ¾ oz) of cream of celery soup

8oz vegan cream cheese (GoVeggie® Classic Plain Cream Cheese Alternative)

½ tbl of chopped garlic

1/3 cup of water

1 tbl of salt

½ tbls of lemon pepper

1 package (12 oz) of “stuffing” white bread cubes

1- all ingridients

DIRECTIONS 

2

Chop 2 onions and one scallion strip. Set aside one tbsp. of chopped garlic.

3

Add in a pot 1 tbsp. of olive oil. Add the chopped onion, scallion and garlic in the pot. Mix with 1 tbsp. of salt.

4

Shred 2 carrots and when onions are transparent add them to the pot.

5

Cut the tomato in cubes. Add them to the pot with the other ingredients.

6

Cut 3 yellow zucchinis and 4 green zucchinis in cubes.

7

Add 1/3 of a cup of water in another pot and add zucchinis.

8

Add ½ a tbsp. of lemon pepper seasoning and cover.

9

In a bowl add 1 can of mushroom-condensed soup, 1 can of celery-condensed soup and 8oz of vegan cream cheese.

10

Add the mixture of carrots, tomato and onions to the soups. Drain the zucchinis and add them to the mix as well. Blend well.

11

Spray a baking form with canola oil and add a layer of the “stuffing” and cover the stuffing with the mixture of zucchinis.

12

Once is all nice and covered add another layer of “stuffing” on top. Cover with foil paper.

14

Preheat the over at 375℉ and add the baking form. Cook for 40 min. then take off foil paper and cook for 20 min. more until bread cubes are golden.

15

It serves 8 people! and is so much better the day after! Enjoy! 🙂

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