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Zucchini 7-Herb Italian Dressing

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


  • 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


  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.
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