I know, ANOTHER zucchini recipe! But it's zucchini season and I am a part of Delvin Farms CSA, which means every other week I get a box filled with their crops from the week. CSAs are a great way to get inexpensive, local, fresh produce! Although you don't get to choose what you receive (it's based on what they grow and the season), it's allowed me to become creative with my recipes. Plus I can truly taste the difference between local produce and even organic imports at Whole Foods. If you have any questions about CSAs, farmers markets, buying organic, etc. leave me a message or comment below!
Back to the recipe now... This one took me about 10 minutes to put together. One of the biggest push-backs I get from clients is that they "don't have time to cook." Trust me you have time for this one (and in general eating plant-based foods lends itself to shorter prep time, but that's a whole other topic...one that I go over in my Cleanup Program!). I've made this recipe multiple times this week alone - it's so fresh and delicious! If you like it, be sure to double or triple the pesto and parm so all you will have to do is spiralize your zucchini, mix and eat!
1 cup chopped broccoli florets
2 heaping tbsp sun-dried tomatoes
4 large brazil nuts
1-2 tbsp nutritional yeast*
fresh basil, oregano, himalayan pink salt, and pepper to taste
1. Spiralize your zucchini or thinly slice or grate. I use this spiralizer.
2. In a food processor or blender, combine broccoli, sun-dried tomatoes, and spices. You may need to add a bit of olive oil if your tomatoes are really dry. Remove and set aside.
3. Now pulse the brazil nuts, nutritional yeast, and salt in the food processor until a fine dusting (like parmesan cheese!).
4. Combine the spiralized zucchini, broccoli sun-dried tomato pesto, and brazil nut parm and serve. Optionally top with additional basil and fresh tomatoes.
*Nutritional yeast sounds super un-appetizing but trust me it has a savory, cheesy flavor and is loaded with vitamin b12 and protein but super low cal!