Grilled Zucchini Spaghetti
- Vegano Grilled Zucchini
- Brown Rice Spaghetti
- Vegano Lemon Herb Vinaigrette
- Vegano Cashew Spinach Dip
- Arugula
- Nuts,
- Soy
This super light dish is perfect for a quick meal on a hot day. It is delicate, yet filling and most of all refreshing!
Step 1: Remove ingredients from bag
Remove Vegano Grilled Zucchini, Vegano Cashew Spinach Dip, Vegano, Lemon Herb Vinaigrette, brown rice spaghetti and arugula from the bag to prepare for cooking.
Step 2: Preheat the oven
Preheat the oven to 400˚F
Step 3: Prepare the zucchini
Arrange the Vegano Grilled Zucchini on a lined or non-stick baking sheet oven and bake for 15 minutes.
Step 4: Cook the brown rice spaghetti
Start off by filling a small pot with water, add a pinch of salt and allow to come to a boil. Add the brown rice spaghetti to boiling water and cook for 6-7 minutes.
Step 5: Strain brown rice spaghetti
Strain the brown rice spaghetti over the sink in a strainer.
Step 6: Mix brown rice spaghetti
Add strained noodles to a mixing bowl and mix with half of the Vegano Lemon Herb Vinaigrette.
Step 7: Plate your meal
Spread Vegano Cashew Spinach Dip onto two plates. Add arugula over top and cover with the brown rice spaghetti. Finish by stacking the grilled zucchini overtop and drizzling the remaining Vegano Lemon Herb Vinaigrette on top.
| Per Serving | |
|---|---|
| Calories | 600 |
| Fat | 15g |
| Carbohydrates | 80g |
| Protein | 10g |
- Salt and pepper
