3 cups shredded zucchini
1 small onion, chopped fine
2 to 3 cloves garlic, chopped fine
1/2 cup shredded carrots
1 (15.5 oz.) garbanzo beans, drained
2 large eggs
2 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
1 cup shredded cheese, divided

Sauté onion on low heat until soft. Add zucchini, carrots and garlic. Stir often to dry moisture out of the mixture.

Combine beans, eggs, flour, salt and cumin in food processor and pulse until a coarse texture, not too fine. Combine zucchini and bean mixtures and 1/2 of the cheese in a large bowl and stir well.

Place mixture in a greased loaf pan and bake at 350°F for approximately 25 to 30 minutes. Top with remaining cheese and bake another 10 to 15 minutes until cheese is lightly browned and bubbling.

Serve warm with a dipping sauce of yogurt flavored with dill or diced cucumber.

Serves 4-6 people either as a vegetarian entree or a vegetable side dish.

Submitted by: Fred Schloemer