Step 1

Preheat oven to 220°C (~425°F). On a baking sheet, lightly spread 1 teaspoon of Grove Extra Virgin Avocado Oil and season zucchini slices. Then bake zucchini for 10 minutes until tender inside and crispy on top.

Step 2

Heat 1 teaspoon of avocado oil on a non-stick fry pan over medium heat. Sauté frozen beefless ground for 4-5 minutes then set aside. In the same pan, cook spinach and red bell pepper for 5 minutes until softened. Allow them to cool.

Step 3

In a mixing bowl, beat Daiya Plain Cream Cheeze Style Spreads with egg whisk until fluffy. Then mix cheeze with vegetables. Transfer mixture to a piping bag and allow it to set in the fridge for 10-15 minutes.

Step 4

Pipe cheeze spread steadily on each zucchini slice. Sprinkle beefless crumbles on top and enjoy!

Cooking Tips:

1. A zipper bag can be used as a piping bag by making a small cut at its corner.