Creamy Zucchini Tacos

Total time: 30 mins, Servings: 5-6

INGREDIENTS

• ½ cup cashews or sunflower seeds
• 2 cups filtered water 
• 1 tablespoons oil of choice
• ½ yellow or white onion, thinly sliced
• 3 zucchinis, sliced thinly in half moons
• 1 pint cherry tomatoes or 2 Roma tomatoes, diced
• 3 cloves garlic, minced
• Optional: 1 serrano pepper, seeds removed, sliced
• Small handful of cilantro 
• Salt and pepper to taste

INSTRUCTIONS

1. Add the cashews to a bowl and cover with boiling water. Let soak for at least 15 minutes.
2. In a large pan over medium heat add oil. Once hot add onions and saute for 3 minutes.
3. Push the onions to the edges of the pan and add a touch more oil to the center of the pan if needed. Add in the zucchini and cook for 5-6 minutes. Lightly season with salt.
4. Add in the tomatoes, optional serrano pepper and minced garlic and cook for another 5-6 minutes.
5. While that’s cooking, drain the cashews and add to a blender along with 2 cups of water. Blend on high for 1 minute or until smooth. 
6. Add the cashew cream to the vegetables and mix. Season generously with salt and pepper and let it simmer on medium low for about 10 minutes or until it thickens, stirring frequently.
7. Garnish with cilantro and enjoy with tortillas or as a side, enjoy!

BENEFITS

Zucchinis are a low-calorie vegetable rich in dietary fiber, aiding in digestion and promoting a feeling of fullness. They also boast an array of essential vitamins and minerals, including vitamin C for immune support and vitamin K for bone health. By pairing zucchinis with vibrant tomatoes, this recipe delivers a burst of flavor alongside a hefty dose of antioxidants like lycopene. Combined with the savory notes of garlic-infused onions and the creamy texture of cashews or sunflower seeds, this dish not only delights the palate but also provides a nutritious boost to any meal.