Zucchini, Mushroom & Bean Loaf
From: Better Food for Pregnancy
Prep time: 20-25 minutes
Bake time: 45 minutes
1 tbsp extra virgin olive oil
1 cup chopped onions
½ cup chopped carrots
3 cloves garlic, minced
2 cups chopped zucchini
1 cup chopped mushrooms
1½ cups canned chickpeas, rinsed & drained
1½ cups canned black beans, rinsed & drained (the recipe called for kidney beans, but we didn’t have any)
1/3 cup oatmeal flakes (I used that instead of the bread crumbs the recipe called for)
3 tbsp ketchup (we ran out of chili sauce)
2 tsp fresh oregano, chopped
2 tbsp grated Parmesan cheese
2 tsp dried basil
(the recipe called for ¾ cup tomato pasta sauce, but we went for simply using ketchup – one less thing to prepare and/or clean up)
1. Preheat the oven to 350°F/180°C
2. In a non stick skillet, heat oil over medium high heat. Add the chopped onions, carrots and garlic. Cook for 4-5 minutes. Stir in chopped zucchini and mushrooms. Cook for 8-10 minutes. The mixture should be soft.
3. In a food processor, combine the eggs, chickpeas, beans, oatmeal or bread crumbs, chili sauce or ketchup, cheese and herbs. Pulse on and off until everything is finely chopped. Pour it into a large bowl and add the zucchini and mushroom mixture. Combine well and press into a loaf pan, lightly oiled.
4. Bake, uncovered for 40 minutes or until a tester inserted in the center comes out clean. Heat some tomato sauce and serve with sliced loaf. Or, you could just use ketchup like we did.
Related links: Food and Drink recipes vegetarian