Baked Zucchini + Romesco Sauce

 

Ingredients:
3 Zucchini, cut into long wedges

1 cup gluten free breadcrumbs

3 tbsp nutritional yeast

1/2 tsp salt

olive oil

Directions:

Preheat oven to 400 degrees

Combine breadcrumbs, yeast and salt in a shallow dish.

Dip zucchini in olive oil, then dredge in breadcrumbs mixture.

Place zucchini on baking pan with parchment paper. Bake

at 400 degrees for 25 minutes or until golden brown. Serve

immediately with sauce.

 

Romesco Sause:

1 cup raw almonds

1 8oz jar roasted red peppers, drained

1 clove garlic

1/4 cup red wine

1 plum tomato

1/4 cup olive oil

salt and pepper to taste

Directions:

Place all ingredients in blender or food processor. Pour into bowl and serve with zucchini.

meet purely

>> mission/values

>> giving back

>> meet our team

>> press

>> faq's

>> contact