0 servings
What you need
2 zucchini
2 tbsp EVOO
2 tbsp garlic
1 ½ tsp italian seasoning
1 ½ cup marinara sauce
1 ½ tbsp nutritional yeast
1 onion
Instructions
0 Cut ends off Zucchini and then slice vegetable until you get ½” flat piece and then you will salt them generously and let them sit for 30 minutes. 1 Coat bell peppers generously with EVOO – rub in oil and place in oven at 425 degrees for 25 minutes or until you see the peppers have a char on them. You will need a sheet pan as I used or a baking dish. 2 After peppers are done cooking place them in a bowl or put them in Ziplock bag for 15 minutes to sweat and then next step would be to peel away the charred skin and diced up the peppers for the dish. 3 Next remove water and salt from Zucchini and wipe away excess salt and using a knife cut your strips of pasta (AKA Zucchini) 4 Sliced your onion and sauté over medium heat until they are translucent, then add in garlic, zucchini, Italian seasoning and cook for 3-4 minutes. 5 Optional, warm marinara sauce up in a separate pot 6 Next season with salt and pepper to taste then the Nutritional Yeast and cook for one minutes and then you add in your Sauce and cook to incorporate and top with basil and serve.View original recipe
