Cooking Instructions
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Step 1
Spiralize the
Zucchini (3)
.
Step 2
For the mushroom marsala, add
Irish Butter (30 g)
to a medium-sized pan and melt over medium heat.
Step 3
Add
Baby Bella Mushrooms (1 pckg)
and
Red Onion (1/2)
and saute until tender.
Step 4
Remove the pan from the heat and add the
Apple Cider Vinegar (30 mL)
. Return the pan to the heat and let it simmer 1-2 minutes.
Step 5
Add
Dried Parsley (2 g)
,
Dried Thyme (as needed)
,
Sea Salt (3 g)
, and
Ground Black Pepper (1 g)
, then stir in
Almond Meal (35 g)
, covering all vegetables.
Step 6
Mix
Corn Starch (5 g)
with
Vegetable Broth (120 mL)
and add to vegetables, then add the
Almond Milk (240 mL)
and stir to combine well. Allow to simmer about 5-7 minutes on low until thickened.
Step 7
Add the zucchini to a large pan, and cook for approximately 3 minutes or until just barely tender (not too soft), then stir in the mushroom marsala sauce,
Baby Bella Mushrooms (1 pckg)
and
Shredded Cheese (40 g)
.
Step 8
Pour zucchini and mushroom mixture into 9x13 casserole dish (or slightly smaller) and top with remaining
Shredded Cheese (120 g)
, along with some
Fresh Parsley (to taste)
.
Step 9
Bake at 350 degrees F (180 degrees C) for 25 minutes.
Step 10
Allow to cool 10 minutes before eating, top with additional chopped parsley and
Parmesan Cheese (to taste)
, if desired.
