Description
A delicious and creamy dish featuring roasted zucchini tossed in a rich coconut cream sauce, perfect for weeknight dinners.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup coconut cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon nutritional yeast (optional)
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the zucchinis into bite-sized pieces and toss them with olive oil, salt, and pepper.
- Spread the zucchini on a baking sheet and roast in the oven for about 20-25 minutes until tender.
- In a saucepan, combine the coconut cream, minced garlic, and nutritional yeast (if using) over medium heat. Stir and let it simmer for about 5 minutes until heated through.
- Once the zucchinis are roasted, toss them in the creamy sauce.
- Serve hot and garnish with fresh herbs.
Notes
Best eaten fresh the same day, but it keeps for 2 days in the fridge. Add a splash of water when reheating if the sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg