It’s that time of year again…the garden is overflowing with zucchini, cherry tomatoes, sweet peppers and basil! Quite possibly the tastiest time of year
10 small sweet peppers
8 Green Zucchinis
1 cup Cherry Tomatoes
1 handful basil leaves
2 tablespoons apple cider vinegar
1 teaspoon raw honey, melted
¼ cup olive oil
1 teaspoon freeze dried garlic
2 teaspoons dried onion, minced
1 teaspoon Dried Oregano
¼ teaspoon Dried Thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon sea salt
1 crack black pepper
3 tablespoons blanched almond flour
½ teaspoon garlic salt
1 tablespoon coconut oil
Wash the peppers and grill until charred. Peel, seed and chop. Wash and halve the tomatoes. Chop the basil leaves.
Peel the zucchini. Use a spiral slicer to create long, thin strands.
Gather the dressing ingredients. Mix together and toss with the noodles. Add the rest of the vegetables to the bowl.
Combine the sprinkle topping ingredients in a skillet. Place over low heat for 5-10 minutes, stirring constantly. Once lightly browned, remove from heat. Sprinkle over the top of your pasta, as you would Parmesan cheese. Enjoy!
Calories: 307
Fat: 18g
Carbohydrates: 31g
Sodium: 577mg
Fiber: 9g
Protein: 9g
Sugar: 24g