These are delicious and the easiest way to get veggies into your kids. They make alot so you can freeze them and pull them out for snacks, lunch or an emergency dinner.
What you need:
2 cups of cooked quinoa
2 zucchini shredded
2 carrots shredded
3 chopped green onion
1/2 cup of sharp cheddar cheese
1/4 cup of parmesean cheese
Pinch of pepper
Once you have shredded the veggies place them in between two paper towels to squeeze all of the moisture out. This takes just a few minutes.
If you pan fry them in olive oil, this is the time consuming part, also not the healthiest way. However they do crisp up nice. If you decide to do this then allow them to cook 5-6 min each side on medium heat.
The other option is to bake them on parchment paper at 375 for 10 min on each side, flipping them after 10 min.
Don’t they look delicious!!!
The topping is non-fat Greek yogurt, cucumber and cumin. YUM!
The delicious leafy green in the back is sauteed kale in braggs and chopped backyard tomatoes thrown in right at the end. YUMMY!!!!!!