1Thinly slice the zucchini and the onion, peel and mince garlic cloves, and cut the peel off half of the lemon and slice into thin strips.
2Thinly slice the zucchini and the onion, peel and mince garlic cloves, and cut the peel off half of the lemon and slice into thin strips.
3Thinly slice the zucchini and the onion, peel and mince garlic cloves, and cut the peel off half of the lemon and slice into thin strips.
4Toss zucchini in 1 tbsp olive oil, a pinch of salt and pepper.
5Toss zucchini in 1 tbsp olive oil, a pinch of salt and pepper.
6Toss zucchini in 1 tbsp olive oil, a pinch of salt and pepper.
7If using an air fryer, toss in the air fryer at 425F for 15-18 minutes, flipping a couple times to avoid burning.
8If using an air fryer, toss in the air fryer at 425F for 15-18 minutes, flipping a couple times to avoid burning.
9If using an air fryer, toss in the air fryer at 425F for 15-18 minutes, flipping a couple times to avoid burning.
10If using an oven, roast for 20 minutes at 400F, flipping halfway.
11If using an oven, roast for 20 minutes at 400F, flipping halfway.
12If using an oven, roast for 20 minutes at 400F, flipping halfway.
13To a good non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.
14To a good non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.
15To a good non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.
16After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
17After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
18After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
19Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
20Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
21Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
22Turn the onions down to low while you blend the sauce.
23Turn the onions down to low while you blend the sauce.
24Turn the onions down to low while you blend the sauce.
25To a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, salt, juice from the entire lemon and water.
26To a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, salt, juice from the entire lemon and water.
27To a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, salt, juice from the entire lemon and water.
28Blend until smooth and creamy.
29Blend until smooth and creamy.
30Blend until smooth and creamy.
31Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.
32Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.
33Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.
34Finely chop basil leaves.
35Finely chop basil leaves.
36Finely chop basil leaves.
37Remove from heat, dish up, top with the roasted zucchini and chopped basil and enjoy!
38Remove from heat, dish up, top with the roasted zucchini and chopped basil and enjoy!
39Remove from heat, dish up, top with the roasted zucchini and chopped basil and enjoy!