4 medium zucchini, sliced
3 onions, sliced
1/4 cup olive oil
1 pint parmesan cheese
2 tablespoons cornstarch
1 cup water
2 medium tomatoes, diced
1/2 teaspoon Italian seasoning
2 medium carrots, sliced
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon dried sage
1/2 teaspoon dried basil
2 tablespoons dried marjoram
2 tablespoons dry red pepper flakes
Bring a large pot of salted water to a boil. Add zucchini and onions and cook for 5 minutes, turning frequently. Remove from heat and drain.
Place zucchini and onions in a large bowl. Stir in olive oil, parmesan cheese, cornstarch, water and tomatoes. Mix thoroughly.
In a small mixing bowl, stir together Italian seasoning, carrots, salt, lemon juice, oregano, sage, basil, marjoram and basil. Add to zucchini and onion mixture. Mix thoroughly.
Transfer zucchini and onions mixture to large mixing bowl. Sprinkle zucchini mixture over vegetables. Toss gently.
Tried this for lunch and heeled it but made sure to smash half of the cheesecake with a potato masher. Still pretty thin.
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