Mini Green Casseroles
These mini green casseroles are a great breakfast option (actually great for lunch or dinner too!). Just add a good salad on the side, such as my Tomato Basil Salad, and you are set.
I like to drizzle mine with tahini sauce to perfect this dish.
These are also great to prepare ahead of time and freeze, and then warm it up in the microwave whenever you are ready to eat.
You can substitute the spring onion with regular yellow onion and also you can add more or replace the greens such as broccoli or asparagus, green beans, or spinach. Basically whatever you have on hand will work.
Ingredients:
Yield: 7 mini casseroles
1 cup chickpea flour
1 cup water
1 large zucchini, grated
3 spring onions, chopped
1 small onion, grated
2 celery stalks, chopped
1 small bunch parsley, chopped
1 small bunch cilantro, chopped
2 tablespoons olive oil
+salt
+pepper
olive oil spray
topping:
Directions:
Heat oven to 375F.
Spray 7 individual baking dishes with olive oil.
In a mixing bowl, add chickpea flour, water, salt & pepper and mix with a whisk until smooth.
Next, add the rest of the ingredients and mix with a spatula. You can taste the batter to make sure the seasoning is right.
Pour the mixture into the individual dishes and bake in the oven for about 40 minutes until golden brown. You can remove the casserole from the dish before serving or serve it in the dish, it’s pretty either way. Serve along with kale salad, or cut up some vegetables for a light yet satisfying meal.
