Vegetarian Summer Vegetable Bake Recipe

About this recipe

A diabetic-friendly, vegetarian dish featuring fresh summer vegetables like zucchini, broccoli, and spinach, baked with a savory parmesan topping. Perfect for a wholesome dinner.

Ingredients

• 100 g Broccoli Florets
• 250 g Zucchini Yellow
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 25 g Parsley
• 200 g Old Hill Parmesan Cheese
• 1 pack (500 g) Natureland Organics Chana Besan
• 100 g Baby Spinach
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Blanch 1 head of broccoli in salted, boiling water for 3 minutes or until it is bright green. Refresh under cold water and allow to drain.
3. 3. Trim the tough stalks from 3/4 lb fresh spinach and wash well. Place the spinach in a large pot and cook over low heat, covered, until wilted, about 4 to 5 minutes. Squeeze out the water and chop roughly. Set aside.
4. 4. Slice 3 medium zucchinis into thin rounds and finely chop 2 onions and 2 cloves of garlic.
5. 5. Heat 2 tbsp olive oil in a skillet over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
6. 6. In a large mixing bowl, combine the blanched broccoli, cooked spinach, sliced zucchini, sautéed onions and garlic, 1/4 cup chopped parsley, and 1 cup grated parmesan cheese. Mix well.
7. 7. Transfer the vegetable mixture to a greased baking dish. Mix 1 cup of chickpea flour with 1 cup of water until smooth and pour evenly over the vegetables.
8. 8. Bake in the preheated oven for 25-30 minutes, or until the chickpea flour is set and the top is golden brown.
9. 9. Remove from the oven and let cool slightly before serving.