Zucchini 7-Herb Italian Dressing

Recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 3/8/22

Ingredients:

• 2 cups zucchini – peeled – about 1 large
• 3 – 4 TBL 7-Herb Italian Balsamic – to taste
• 1 TBL agave syrup
• ¼ – ½ TSP dried mustard
• 1 TBL nutritional yeast
• 1 clove of garlic – crushed
• ¼ TSP dried basil – save for end -optional
• ¼ TSP dried oregano – save for end -optional

Directions:

1. Blend together peeled zucchini, balsamic, nutritional yeast, mustard powder and agave syrup. Blend until very smooth. Transfer to a glass storage container.
2. Add to zucchini mixture the crushed garlic, dried basil and dried oregano. Stir or shake well. Adjust the flavor to taste if necessary. (NOTE: It is important to add the crushed garlic AFTER the zucchini is blended. Blending the garlic will create a strong flavor that is not pleasant.)
3. Serve as a green salad dressing, cold pasta salad or drizzle over roasted warm veggies.
4. Store in the fridge up to 5 days.