Clean Eating Zucchini Boats with Creamy Garlic Sauce [Vegan, Raw, Gluten-Free]

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 clove Garlic, organic
  • 1 Zucchini, organic

• Condiments

  • 2 tsp Lemon juice, organic freshly squeezed

• Baking & Spices

  • 1 pinch Himalayan pink salt
  • 1/8 tsp Himalayan pink salt
  • 1/2 tsp Paprika, organic ground smoked

• Oils & Vinegars

  • 2 2/3 tbsp Olive oil, organic extra virgin

• Nuts & Seeds

  • 1/2 cup Cashews, organic
  • 1/2 tsp Cumin, organic ground
  • 1 cup Walnuts, organic

• Liquids

  • 1/2 cup Water

Found on onegreenplanet.org

Description

Ingredients

• 1 organic zucchini
• 1 cup organic walnuts
• 2 tablespoons organic extra-virgin olive oil
• 1/2 teaspoon organic ground smoked paprika
• 1/2 teaspoon organic ground cumin
• 1 – 2 pinch Himalayan pink salt
• 1/2 cup organic cashews
• 1/2 cup water (purified/filtered)
• 2 teaspoons organic extra-virgin olive oil
• 2 teaspoons organic lemon juice (freshly squeezed)
• 1 – 2 clove organic garlic
• 1/8 teaspoon Himalayan pink salt

Directions

• To Make the Zucchini: Wash the zucchini and cut in half (from tip to tip). Gently scoop out the inside of the center to create a hollow space for the filling (set aside the scooped out part to add to the sauce). Rub a light coat of olive oil on the inside of the zucchini halves and bake at 350 degrees for 25 – 30 minutes, or until the insides are cooked and tender. To Make the Filling: Add all ingredients for the filling to a food processor and process until it becomes a crumbly texture. Adjust seasonings to your preference. To Make the Sauce: Add all ingredients for the sauce, PLUS the scooped out centers of the zucchini, to a Vitamix and blend until creamy and smooth. Adjust seasonings to your preference. To Assemble: Divide the filling between the two zucchini halves and drizzle the sauce over the top. Store extra sauce in an air-tight glass or BPA-free container in the refrigerator. Enjoy!