The good news: The bulgur pesto quinoa w/shaved zucchini was a success!

After soaking the quinoa, I had too much liquid so I added some
rainbow, whole-wheat Israeli couscous (almost gluten-free). And yep,
that’s ricotta cheese. (If you want Vegan, blend 1:1 silken tofu & firm
tofu. Add salt).

Then spread the delicious pesto creation over the top. It was rather accidental that the spatula was also Green. #lucky.

Next, grab your trusty Mandolin slicer (you can try it without, but it will 
be decidedly less cool), and a zucchini and go to town. I had 4 but 
only ended up needing one. Depends on the size of the dish. Layer
the zucchini into ribbons.

Drizzle with some quality Olive Oil and broil until you see browning/
bubbles (not very long). I added a little Parmesan for flavor and
 effect, but again, If you’re going Vegan, just leave this out. Sprinkle
 salt instead (H-MH has hidden my salt holder from me, hence the
parmesan)

Enjoy your Somewhere-That’s-Green Bulgur Pesto Quinoa casserole
w/Shaved Zucchini with someone nice who enjoys garlic…
Preferably not your abusive dentist boyfriend that rides a Harley.