Nancy's Zucchini Sauce
Did you miss our Virtual Thriver demonstration on a Whole Food Plant Based Diet? If so, then you missed out on this great Zucchini Sauce recipe.
- 5 medium zucchini, first peeled with a julienne peeler then chopped into small pieces (you can use a food processor). Set the julienned pieces to the side
- 1 medium onion, minced
- 3 garlic cloves, minced
- Filtered Water ¾ cup
- 2 T Extra Virgin Olive Oil
- Salt and Pepper
- ½ cup panko breadcrumbs
- Parmesan cheese for topping
In a saucepan warm up olive oil and add onion and garlic. Cook until golden. Add zucchini in small bunches and mix well with onion and oil. Add water and cover. Allow to simmer for about 10-15 minutes or zucchini becomes soft. Let sit for an additional 10-15 minutes covered off the heat. While sitting in a small saucepan add 1 T olive oil and the panko crumbs and julienned zucchini. Brown over medium heat. Use an immersion blender and puree zucchini sauce.
Top pasta with the zucchini sauce, julienned zucchini strips, and bread crumbs than a small amount of parmesan cheese.