Ah, the humble zucchini. Ever since we discovered that it makes an excellent substitute for noodles (and rice and bread), we’ve been searching for new ways to cook with it. So when we heard rumblings of a tasty cream-free sauce that uses our favorite veggie, we immediately put it to the test.
What you need: 2 medium-sized zucchinis and a carton of chicken (or vegetable) stock.
What you do: Chop the zucchinis into one-inch cubes and toss them into the slow cooker. Pour in enough stock to cover them halfway. Put on the lid and simmer for four to five hours, until the zucchini is tender. Mush with a fork—or for an even smoother texture, blend—with a few splashes of stock until it reaches your desired creaminess. Pour over a bed of pasta (or zoodles) and enjoy sans guilt.