Vegetable casserole with aquafaba

1 serving

60 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 689
• Proteins: 34.2g
• Fats: 3.6g
• Carbohydrates: 117.9g

Ingredients

• Zucchini: 3 pc
• Salt: 1.5 tsp
• Boiled rice: 1 glass
• Baking powder: 0.5 tsp
• Aquafaba: 1 glass
• Oregano: 0.5 tsp
• Basil: 0.5 tsp
• Mustard: 0.5 tsp
• Ground black pepper: 0.5 tsp
• Turmeric: to taste
• Green onions: 0.5 stem

Cooking steps

1. Preheat the oven to 200 degrees.

2. Grate the zucchini on a large grater. Transfer the zucchini to a colander over the sink and mix with 1 tsp 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.

   Required ingredients:

   • Zucchini: 3 pieces
   • Salt: 1.5 teaspoon

3. Transfer the zucchini to a large bowl. Chop the onion finely.

4. Whip the aquafaba to a whipped egg-like consistency using a mixer for 2-3 minutes. Mix the baking powder, spices, and aquafaba. Combine zucchini, rice, aquafaba, and green onion until homogeneous. Add salt.

   Required ingredients:

   • Aquafaba: 1 glass
   • Baking powder: 0.5 teaspoon
   • Oregano: 0.5 teaspoon
   • Basil: 0.5 teaspoon
   • Mustard: 0.5 teaspoon
   • Ground black pepper: 0.5 teaspoon
   • Turmeric:  to taste
   • Boiled rice: 1 glass
   • Green onions: 0.5 stem

5. Grease the baking dish with olive oil. Pour in the mixture and spread it evenly.

   Required ingredients:

   • Salt: 1.5 teaspoon

6. Send to the oven for 40 minutes. Then let it rest for 10 minutes.