INGREDIENTS
2 cups
portabella mushrooms
1 cup
zucchini
1/3 cup
fresh basil leaves
2 Tbsps
garlic
1/2 tsp
kosher salt
1/2 tsp
black pepper
3/4 cup
parmesan
1/3 cup
parmesan
2 cups
parmesan cheese
2 cups
marinara sauce
2
eggs
1/2 cup
gluten free bread crumbs
1 serving
olive oil