INGREDIENTS
▪️1/2 pkt @hermanbrot high protein low carb pasta
▪️ 2 zucchini’s, grated
▪️ 1/3 cup chickpea flour
▪️ 1/3 cup @coyo_organic yoghurt
▪️ 1 onion, finely diced
▪️ 80g @veefbyfennfoods bacon bits
▪️ 2 cloves garlic, minced
▪️ 1Tbs fresh dill
▪️ 1/2 red capsicum, thinly sliced
▪️ 40g lemon & dill @finecultures Marinated almond feta
▪️ 1/2 @finecultures mozzarella, sliced
▪️ 6 smoked olives, pitted & sliced
▪️ 1 Tbs baby capers
▪️ 1 tsp of each @mt_elephant sprinkles – vegan cheesy, seriously smokin, umami bomb
▪️ lemon infused EVOO @cobramestate
METHOD
1️⃣ preheat oven to 180’C
2️⃣ break the pasta into little pieces & cook until al sente. Saute thé onion & bacon bits. In a baking dish, mix the zucchini, onion, bacon bits, yoghurt, garlic & dill to combine all ingredients & spread out evenly.
3️⃣ sprinkle generously with @mt_elephant seriously smokin, top with capers, smoked olives & red capsicum & dollops of @finecultures feta
4️⃣ fry the mozzarella slices in a little oil and spread over the top of the slice, sprinkle with the @mt_elephant umami bomb & vegan cheesy sprinkles
5️⃣ Bake in the oven for 20-25 minutes or until golden. Serve with a drizzle of @cobramestate lemon infused EVOO, squeeze of lemon & piece of feta💛
