This week Mary from Sweet Roots and I are focusing on green foods! Lots of veggies and fresh spring dishes. This recipe is a creation to accommodate many dietary needs. It is gluten free and has the option of being dairy free, too!
Handful of Kale
Handful of Basil
Handful of Spinach
1/2 cup Sunflower Seeds
2 cloves Garlic
Juice of 1/2 lemon
1/2-3/4 Olive Oil
Pinch of Salt
Daiya non-dairy cheese
Blend pesto ingredients in a food processor or blender. Set aside.
Slice zucchini with a vegetable peeler, knife, or mandolin into long, thin strips.
Layer pesto, zucchini, and cheese about three times in individual pans or a casserole dish.
Bake at 375 degrees for 20-25 minutes...until cheese is golden brown or melted.
Lovely photos by MaryAngelo Photography