Vegetable casserole with aquafaba
1 serving
60 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
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.
- Courgette: 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.
- Aquafaba: 1 glass
- Baking powder (raising agent): 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
- Spring onion: 0.5 stem
5
Grease the baking dish with olive oil. Pour in the mixture and spread it evenly.
- Salt: 1.5 teaspoon
6
Send to the oven for 40 minutes. Then let it rest for 10 minutes.
