🌱 Looking for a delicious, nightshade-free alternative to tomato sauce? This creamy zucchini sauce is packed with flavor, gut-loving ingredients, and anti-inflammatory goodness. Perfect for grain-free, autoimmune-friendly, and low-inflammation diets!
✨ In this video, I’ll show you how to transform fresh zucchini, carrots, onion, and garlic into a velvety sauce using simple pantry staples like miso paste, soy sauce, and dry Italian herbs.
It’s naturally vegan, gluten-free, and loaded with prebiotic fiber to support your microbiome.
🧄 Highlights of the Zucchini Spread Recipe:
– No tomatoes, no problem! Great for nightshade-sensitive eaters
– Rich in fiber and plant-based nutrients
– Easy to make, store, and use throughout the week
– Perfect with chips or crackers, grain-free pasta, as a dip or spread
📌 Ingredients:
- 2-3 pounds of fresh zucchini
- 2-3 medium carrots
- 1 medium onion
- 1 small head of garlic
- 1 tablespoon of avocado oil
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of salt
- Spices: I use a dry Italian herbs mix, 2 teaspoons of organic soy sauce, and 1 teaspoon of white miso paste
- Fresh herbs for garnish
🍲 Instructions:
- Wash and peel all veggies (leave zucchini skin on if organic).
- Heat 1 tbsp avocado oil in a large sauté pan.
- Chop carrots and onions, add to the pan, and stir until onions caramelize.
- Cut zucchini into chunks and add once onions are browned. Sprinkle with salt. Stir, cover, and cook for 10–15 minutes, stirring occasionally.
- Add vinegar, soy sauce, miso, and dry herbs.
- Cook until veggies fall apart (about 15 more minutes).
- If the pan looks dry, add a splash of water or veggie stock.
- Squeeze garlic in at the end for a fresh kick.
- Let cool slightly, then blend to your desired consistency.
Storage:
Keeps fresh in the fridge for up to 1 week in a sealed jar.
💬 If you love probiotic and prebiotic recipes, don’t forget to like, subscribe, and share with someone who’s on a healing food journey!
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