Ingredients for Zucchini
- 4 zucchini, halved lengthwise
- 1⁄2 teaspoon kosher salt
- 1 to 2 tablespoons avocado oil
Ingredients for “Parmesan” Topping
- 1/4 cup HTB Sprout Powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons nutritional yeast
- 1/4 teaspoon salt
-
1/2 cup macadamia nuts
Ingredients for Pesto
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil, plus more for a smoother pesto
- 1/4 cup of vegan parmesan
Method
Step 1
For the zucchini: Preheat the oven to 450°F. Line a baking sheet with parchment paper. Arrange the zucchini halves cut side up, sprinkle with the salt, and let sit for 20 minutes. Pat dry with a paper towel, then place evenly on a baking sheet. Roast for 30 minutes, until tender and caramelized around the edges. While the zucchini cooks, prepare the pesto and remaining ingredients.
Step 2
For the "parmesan" topping: Blend all ingredients in a food processor until a fine powder forms, making sure to scrape down the sides of the blending cup as you go. Set aside.
Step 3
For the pesto: Pulse all pesto ingredients in a food processor until combined but still slightly textured, adding more olive oil as needed for a smoother consistency. Season with additional salt and pepper to taste, spoon over the zucchini, and finish with the “parmesan.”
Nutritional Analysis Per Serving (2 zucchini halves):
Calories: 390 Total Fat: 35g, Saturated Fat: 5g, Cholesterol: 0mg, Fiber: 4g, Protein: 7g, Carbohydrates: 10g, Sodium: 340mg, Sugars: 5g, Net Carbs: 8g
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