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4 cups shredded zucchini
1 (15 ounce) can Cannelloni beans, rinsed and drained
⅔ cup gluten free all purpose flour
2 large eggs, lightly beaten
⅓ cup scallions, white and green parts
zest of 1 lemon
⅓ cup grated Parmesan cheese
¼ cup slivered almonds
salt and pepper to taste
olive oil for the pan
1 cup Greek yogurt
2-3 tablespoons prepared pesto
1 tablespoon lemon juice
1 teaspoon lemon zest
gluten free buns, toasted
thinly sliced red onions
thick slices of tomato
Butter lettuce leaves
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1st Keep
 Elyn7071
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