Crunchy Zucchini with Kale Pesto

Tons of thinly sliced zucchini and onions are mixed with a super garlicy kale pesto. The dish is topped off with home made bread crumbs and baked until warm and crunchy.

Zucchini:
3-4 small zucchini, roughly 3 cups sliced
1/2 sweet onion, thinly sliced
1 tomato, diced

Kale Pesto:
3 c. Kale
1-2 cl. garlic
1/3 c. hemp seeds
1/2 lemon, juiced
1/4 c. extra virgin olive oil
1/4 c. water
salt and pepper

Breadcrumbs:
3 slices sprouted grain bread, toasted (I recommend Ezekiel Bread)
1 Tbsp. nutritional yeast
2 tsp. extra virgin olive oil

View the full recipe at Noshed →