The Amazing Zucchini
Technically a fruit, zucchini can be served as a side dish or featured in a main entree.
Easy
30 MIN
This raw veggie-forward dish is packed with fresh seasonal flavors and is easy to make for weeknight dinners.
Ingredients
SERVINGS: 4 Serving(s)
For the cherry tomato tapenade
- 2 cups diced cherry tomatoes
- 1 cup diced green onions
- 1/4 cup minced fresh basil
- 2 tablespoons olive oil
- 1 tablespoon agave
- 1 teaspoon garlic, minced
- Salt and pepper to taste
For the alfredo sauce
- 2 cups cashews, soaked
- 1 teaspoon garlic powder
- 1-1/2 teaspoons onion powder
- 1 teaspoon olive oil
- 1 teaspoon agave
- Pinch nutmeg
- Salt to taste
- 1/4 cup water
- 4 zucchini
- Fresh basil, chopped
- Pine nuts, chopped
Instructions
To make cherry tomato tapenade: Toss all ingredients together and marinate them in the dehydrator at 115° for 20 minutes.
To make alfredo sauce: Blend all ingredients together until smooth and creamy. Taste and adjust seasoning if necessary.
To serve: Cut zucchini into noodles using a spiralizer. Toss with two tablespoons of alfredo sauce and warm in the dehydrator set at 115° for 10 minutes. Remove from dehydrator and top with cherry tomato tapenade, basil and chopped pine nuts.
Serve finished zoodles alongside a green salad tossed with your favorite vinaigrette.
Know Your Food
