Servings:

2

Time:

30 mins
INGREDIENTS
  • 1 large or 2 medium zucchini 
  • 2 cups cherry tomatoes – sliced in half
  • 1 clove garlic – chopped
  • 2 tbsp fresh basil – shredded
  • 1 tbsp extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 1/8 tsp sea salt (to taste)
  • Vegan Ricotta Cheese

Method

  1. Heat the EVOO in a large skillet. Add the garlic and tomatoes, sautéing until warm. 
  2. Add the apple cider vinegar, salt, 1 tbsp basil and 1 tbsp water. Simmer on very low heat for 15-20 minutes, stirring an adding more water as needed.
  3. While the tomatoes are cooking peel and spirulize the zucchini. (If you do not have a spirulizer you can buy pre-cut, or shred in food processor or grater)
  4. When ready to serve, plate the zucchini and top with the tomato mixture. Add Vegan Ricotta Cheese and toss. 
  5. Garnish with fresh basil. 

Variations:

For spicy version, prepare with dried red pepper