Zucchini Spoon Bread

1/2c carrots, diced
1/2c water
1T nutritional yeast
1/2t onion granules
1/2t salt
1/8t garlic granules
2 boxes silken tofu
3c shredded zucchini
1/2c tofu sour cream
2T minced onion
1/2c vegetable oil
1/4t salt
1 1/2c cornmeal

Let shredded zucchini stand for 10 minutes.

Meanwhile, boil carrots in water until soft.

Puree carrots and water. Add yeast, onion granules, salt, garlic granules, and tofu and blend thoroughly.

Press or pat dry zucchini to remove excess water.

Combine all ingredients and pour into a gratin dish.

Bake at 400 degrees for 45 minutes or until the edges are golden brown and a knife inserted in the center comes out clean. Let rest 10 minutes before serving.

adapted from a recipe by Debbie Styles in Cooking Pleasures