PESTO ZUCCHINI POCKETS

INGREDIENTS

• 400 g of Avafina Organics Pesto Queen Cheese™
• 1 medium Onion diced
• 2 cloves of Garlic diced
• 1 large bunch of Spinach
• 2 jars of Red Pasta sauce of choice
• ¼ cup of Vegan Parmesan
• 2 large Zucchini
• 1 tbsp of Coconut Oil
  

METHOD

1. Preheat your oven to 350°F.
   
   
2. In a large pot, heat up the oil.
   
   
3. Sauté the diced onion and garlic until they become fragrant.
   
   
4. Stir in the cream cheese and spinach until they become soft, and then remove the mixture from the heat.
   
   
5. Using a vegetable peeler, create long, thin noodles from the zucchini by peeling them lengthwise.
   
   
6. Lay out the zucchini noodles vertically and horizontally, overlapping them to form a base.
   
   
7. Place a generous tablespoon of the filling in the center of the zucchini noodles. Begin folding the zucchini noodles over the mixture in a clockwise direction.