This is my number one favorite way to pack my kids full of veggies. They don't even realize the nutritional aspect of these veggie dynamos because they are too distracted by the flavor.
I usually like to kick everyone out of the kitchen while I cook. Not because I am a control freak, but because to me, cooking is therapeutic. I relax when I have full access to my kitchen, being creative or crazy or somewhere in between.
However, this recipe is actually more fun when I invite the kids in to help. There are several things to grate. And if you have the right grater, the kids will have a blast! (like this one: IKEA)
There is another benefit to this recipe. Make everything in advance and refrigerate for 24 hours until you're ready to cook.
2 cups yellow squash, grated
2 cups zucchini, grated
1 small onion, grated
2 cups cooked quinoa (I used half red and have brown)
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 1/2 cups oat or almond flour
3 eggs
3 tsp. baking powder (with no aluminum - like this one: BOBS)
Juice of one lemon
Goat cheese
Sprigs of parsley to decorate
STEP ONE:
Grate all the veggies. Chop all the herbs.
STEP TWO:
Add all the ingredients (except for the cheese and sprigs) to a bowl and combine. Spray a muffin tin with coconut, grape seed or olive oil and fill each cup to the top.
STEP THREE:
Bake at 350 for 20 minutes. Top with goat cheese and place back in the oven for an additional 5 minutes until cheese has softened. Serve with a sprig of parsley on top before serving.
