Zucchini is very versatile but can sometimes taste bland. This is a different way to prepare it, making it a little more elevated, a little more elegant and full of rich flavor. Roasting the zucchini gives it a nutty flavor and combined with the garlic and other ingredients give your mouth a treat.
Ingredients:
2 large organic zucchini, cut in half and then roughly chopped into triangles
6-8 cloves garlic
5 tbsp good quality extra virgin olive oil
1 cup cashew cream (see below) or heavy cream
Juice of 1 lemon
½ tsp salt
Ground black pepper
3 tbsp nutritional yeast (I use Braggs)
Instructions:
Pre-heat oven to 320 degrees F
Chop the zucchini and peel the garlic. Assemble zucchini triangles so the fleshy side is face down.
Add them, to an oven-proof dish (with a lid). Add olive oil, cream of choice, lemon juice, salt, pepper, lemon juice and nutritional yeast and mix well.
Slow cook for 35-40 minutes, then remove the lid and cook for an additional 10-15 minutes until you see slight browning.
Remove from oven.
Cashew Cream:
Soak 1 cup cashews overnight in filtered water. Put in blender and blend until smooth. Add a bit of filtered water to get to the desired consistency.
VIDEO:
EatSmart Meals 
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