INGREDIENTS
1 cup
chicken stock
1
egg
4 servings
grapeseed oil
1 Teaspoon
italian seasoning
1/2 Teaspoon
lemon zest
2 cups
marinara sauce
1 cup
panko bread crumbs
4 servings
parsley
1/2 Cup
pecorino romano
1/2 Cup
quinoa
1/2 Teaspoon
salt
2 cups
zucchini