Sautéed Zucchini with Basil and Almond Parmesan

Ingredients

Almond Parmesan 2 pounds zucchini, thinly sliced into rounds, about 6 cups

2 cloves garlic, minced or pressed

4 leaves fresh basil, thinly sliced

1 pinch sea salt

4 turns freshly ground black pepper

First, make the Almond Parmesan according to the recipe below.
Next, heat a large non-stick skillet over medium-high heat. Add the zucchini, about 2 tablespoons of water, and the garlic. Cook the zucchini for about 10 to 12 minutes, or until it is just tender and the skin is bright green. Add a few splashes of water as needed to prevent sticking. Sprinkle your zucchini with a generous amount of Almond Parmesan and the basil and toss to coat. Remove from the heat.
Scoop the zucchini onto a serving plate, sprinkle with salt and pepper, top with another sprinkle of Almond Parmesan and serve the remaining on the side.

1 cup almond flour

1/2 cup nutritional yeast

1 1/2 teaspoon sea salt

1 teaspoon granulated onion

1 teaspoon granulated garlic

Grab a small bowl, and whisk together the almond flour, nutritional yeast, salt, onion and garlic. Be sure to break down any clumps of almond flour. Done!

Sprinkle this on anything and everything.