This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
The easiest way to get your family to eat zucchini? Pair it with crispy, tender Parmesan chicken and pasta for a low-cal meal that they'll ask for again next week.
Shrimp, tomatoes and fresh zucchini get a taste of the Mediterranean with a zingy dressing and savory crumbled feta. Suddenly, an ordinary Tuesday night becomes memorable.
