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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This herbaceous dish is perfected when served with gluten-free multigrain rice bread. Ingredients:
1 1/2 cups zucchini, grated |
1/3 cup gluten-free vegetable stock |
1/3 small yellow onion, chopped |
1 teaspoon basil |
1 -2 sprig rosemary, crushed |
1/4 cup nonfat yogurt |
1 slice rosemary ham, shredded |
ground black pepper (to taste) |
1 sprig rosemary |
Directions:
1. Combine zucchini, broth, onion, basil, and crushed rosemary in a pot and simmer for 30 minutes.
2. Puree in a blender until smooth.
3. Stir in yogurt and season with pepper.
4. Lay ham overtop.
5. Garnish with remaining rosemary.
6. Enjoy!
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