Zucchini, lasagna

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Step 1

In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for about 7 minutes or until fragrant. Add the mushrooms, increase the heat to medium-high, and cook for 10 to 15 minutes. (Wait until the liquid evaporates, and keep cooking the mushrooms until they brown nicely.) Add the garlic, stir, and transfer the mixture to a large bowl. Let cool to room temperature.

Step 2

2 While the mushroom mixture cools, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

Step 3

3 In a food processor, combine the cooled mushroom mixture and the cooked quinoa. Blend well until a hearty mixture is formed. It should stick together.) Return the mixture to the large bowl, and add the almond flour, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.

Step 4

4 Using a heaping tablespoon (about 2 tablespoons per ball) of mixture, form balls using damp hands. Place them on the prepared baking sheet, and bake for 30 minutes, turning halfway through.

Step 5

5 Serve warm over spiralized zucchin or roasted spaghett squash, and top with No-Mato Marinara and fresh basil.