Reviewed by Health Coach Carli Webb, MS
Serves 2, Low Carb, Vegetarian, GDRx Veggie Week
- Brussels sprouts (shredded)(2 cups)
- Cauliflower gnocchi (1 cup)
- 1 Zucchini (medium size)
- 1⁄4 Red onion
- Vegan pesto (1⁄4 cup)
Rinse produce with water, then dry. Cut both ends off the zucchini, then halve lengthwise, and thinly slice into half moons. Slice the red onion. Add cauliflower gnocchi to a skillet with 1⁄4 cup water, then cover and cook on medium for 6-8 minutes until water is evaporated. Once cooked, add a drizzle of olive oil to the skillet along with the zucchini, shredded Brussels sprouts, and sliced red onion. Saute until gnocchi is lightly browned and veggies are softened, about 5 minutes. Remove from heat, then add vegan pesto and mix together.
