1-Zucchini 230 g
Cut both ends of zucchini.With wide peeler Julienne tool peel zucchini making thin slices,which you will roll. I made a combination of some rolled zucchini and the rest i just cut it with wavy knife.
If rolling zucchinis are to much work for you ,just cut all zucchini with a regular or wavy knife as I have done some in the picture .
If after the first layer you still have more zucchini you keep layering over until zucchinis are done.
2-Cauliflower 1 cup
3-Salt 1/4 tsp
4-Apple-cider vinegar 1tsp
5-Water 1 cup
*mix all together in a blender until creamy
1-Can of diced tomatoes -1 can (14.5 oz)
3-Garlic powder 1/4 tsp
4-Dry oregano 1/4 tsp
5-Dry parsley 1/4 tsp
6-Baked sweet potatoes 100g
*blend all the above ingredients in a blender until smooth
I used the 9.5 inch round baking pan.
Pour half of the red sauce in the empty pan .
Arrange the zucchini as seen in the second picture above.
Pour over the white sauce and finish by putting over the red sauce, as seen in the third picture below. Bake in a preheated 500 degree oven for 30 minutes.