Instructions
Preheat the oven to 400 and line a baking sheet with parchment paper or a silicone mat. Dice the zucchini into medium-sized cubes and place in a bowl. Toss with olive oil, sea salt, and paprika. Spread on the baking sheet and bake for 15-20 minutes.
While they cook, let's make the sauce. Heat a sauté pan on low. Low is key. Pour in the coconut milk and add the tomato paste, garlic, parsley, basil, roasted peppers, and red pepper flakes. Whisk often so nothing sticks or burns.
Let it cook on low for 5-10 minutes. You should see small simmer bubbles.
When the zucchini is cooked, add it to the sauce and simmer for another 1-2 minutes. If the sauce isn't thick enough, you can then add a slurry. In a small bowl, take the arrowroot powder and whisk it in with the water to form a slurry. Add that mixture to the sauce and stir.
Put zucchini in individual serving bowls and top with diced green onion and vegan parmesan. Enjoy!
WATCH THE RECIPE VIDEO
Ingredients
4 cups Zucchini (roughly 2 large zucchini, large dices)
2 tbsp Extra Virgin Olive Oil
1/2 tsp Sea Salt
2 tsp Paprika
1 cup Canned Coconut Milk (full fat)
2 tbsp Tomato Paste
3 Garlic (cloves, minced)
1/4 cup Parsley (finely chopped)
1/4 cup Basil Leaves (finely chopped)
1/2 cup Roasted Red Peppers (see my homemade recipe)
1/8 tsp Red Pepper Flakes
2 stalks Green Onion (diced)
1/4 cup Vegan Parmesan (see my homemade recipe)
1/4 tsp Arrowroot Powder
1/2 tsp Water
Instructions
Preheat the oven to 400 and line a baking sheet with parchment paper or a silicone mat. Dice the zucchini into medium-sized cubes and place in a bowl. Toss with olive oil, sea salt, and paprika. Spread on the baking sheet and bake for 15-20 minutes.
While they cook, let's make the sauce. Heat a sauté pan on low. Low is key. Pour in the coconut milk and add the tomato paste, garlic, parsley, basil, roasted peppers, and red pepper flakes. Whisk often so nothing sticks or burns.
Let it cook on low for 5-10 minutes. You should see small simmer bubbles.
When the zucchini is cooked, add it to the sauce and simmer for another 1-2 minutes. If the sauce isn't thick enough, you can then add a slurry. In a small bowl, take the arrowroot powder and whisk it in with the water to form a slurry. Add that mixture to the sauce and stir.
Put zucchini in individual serving bowls and top with diced green onion and vegan parmesan. Enjoy!
WATCH THE RECIPE VIDEO
