Equipment
- stove, blender
Ingredients
- 4 medium zucchinis*
- ½ yellow onion, chopped
- 4 garlic cloves, minced
- 1 cup basil, or parsley
- ⅓ cup nutritional yeast
- ¼ cup pine nuts
- ½ lemon, juiced
- 1 tbsp coconut aminos
- 1 tbsp miso paste
- ½ cup water
- 1 tsp sea salt
- ½ tsp black pepper
Method
- Chop off each end of the zucchini. Use the coring tool to carefully core each one and gently make a shallow cut along the side of the zucchini to open it up. Remove the tool and set aside your beautiful spiral. Repeat with the remaining 3 zucchini.
- Coarsely chop the zucchini skins and add to a medium skillet over medium heat with the onion and garlic. Sauté for 4-5 minutes until tender, adding a splash of oil if desired or add water as needed to deglaze.
- Transfer to a blender and add the remaining ingredients. Pureé until smooth and season to taste. Transfer the sauce to the skillet and heat over low heat until bubbly. Add the giant zucchini noodles and cook just until heated through (no need to cook them).
- Serve hot, topped with dairy free parm if desired!
Notes
*Try to find zucchinis that are straight, not bent.
Nutrition
Serving 1servingCalories 264kcalCarbohydrates 29gProtein 13gFat 14gSaturated Fat 1gPolyunsaturated Fat 6gMonounsaturated Fat 3gSodium 1687mgPotassium 1432mgFiber 9gSugar 13gVitamin A 1439IUVitamin C 91mgCalcium 120mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.