Ingredients:
1 (15-ounce) can cannellini beans, drained and rinsed (or 1 1/2 c. cooked dried cannellini beans)
1/4 c. quinoa, cooked according to package
1 small zucchini, julienned
1/4 c. prepared pesto
1/4 c. panko
1/4 c. mozzarella cheese
1 egg, lightly beaten
salt + pepper to taste
4 roma tomatoes, diced
1/4 c. coarsely chopped basil leaves
olive oil mister or cooking spray
Source, details, tips and full instruction at: ohmyveggies.com
