Ingredients
Two big red tomatoes
One big or two small zucchinis One big or two small beets
Half a cup of pecan nut cheese A bunch of parsley
Preparation
- Slice zucchinis with a Y-shaped peeler or a knife
- Slice tomatoes
- Shed beets finely
- Finely chop parsley
- Mix beets with pecan cheese and parsley
- Put a layer of zucchini, and then beet sauce, repeat until you are happy with the size
- Put tomato slices and chopped parsley on top
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