- 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
- Heat the EVOO in a large skillet. Add the garlic and tomatoes, sautéing until warm.
- 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.
- 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)
- When ready to serve, plate the zucchini and top with the tomato mixture. Add Vegan Ricotta Cheese and toss.
- Garnish with fresh basil.