Roasted Zucchini with Spirulina Coconut Almond Butter Sauce

With zucchinis coming up left and right in the garden this time of year, I had to come up with a recipe that could incorporate almond butter and one of my favourite fresh garden veggies! Zucchini is one of the most versatile vegetables in my opinion… It can be used in baking, cooking, spiraled into noodles, or baked into chips. But no body likes a plain old raw zucchini… so here’s a simple little recipe that you can use to dress up your zucchini.. or any other roasted veggies if you wanted to get creative!

What you need…

-1 large zucchini

-2 tbsp olive oil

-1/3 cup spirulina coconut almond butter

-1/2 cup lite coconut milk

-1 tsp coconut sugar

-1 tbsp soy sauce

-1 tsp chili garlic sauce (or hot sauce)

-1 1/2 tsp lime juice

What to do…

-Preheat oven to 450 F and line a baking sheet with parchment paper

-Slice zucchini into 1/2 inch wide slices and brush each side of each slice lightly with olive oil.

-Arrange on the parchment paper and roast for about 20 minutes or until cooked to your preference.

-While the zucchini is roasting, in a small bowl, whisk together the almond butter, coconut milk, sugar, soy sauce, chili garlic sauce, and lime juice until smooth.

-When the zucchini is cooked, serve hot and drizzle the almond butter sauce on top.

-Enjoy!