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1 teaspoon oil
2 teaspoons minced garlic
1 cup chopped onions
1/2 cup carrots, finely chopped
2 cups zucchini, chopped
1 cup chopped mushrooms
1-1/2 cups chickpeas, canned, rinsed and drained
1-1/2 cups white kidney beans, rinsed and drained
1/3 cup seasoned bread crumbs
3 tablespoons chili sauce, (or ketchup)
2 tablespoons grated Parmesan cheese
1 teaspoon basil
3/4 cup tomato sauce, seasoned
In a nonstick frying pan heat oil over medium-high heat. Add garlic, onions and carrots: cook 4 minutes. Stir in zucchini and mushrooms and cook 8 minutes or until softened.
In a food processor combine zucchini mixture, chickpeas, white kidney beans, seasoned bread crumbs, chili sauce, Parmesan, eggs and basil. Pulse on and off until finely chopped and well mixed.
Press into a prepared 9"x5" loaf pan. Bake uncovered about 40 minutes or until tester inserted in the center comes out clean. Heat tomato sauce and serve with sliced loaf.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: 336 Calories (kcal); 4g Total Fat; (11% calories from fat); 20g Protein; 57g Carbohydrate; 64mg Cholesterol; 607mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1-1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates