Layered Zucchini Basil Stacks

Ingredients:

• 1 zucchini, cut into six 1.5” x 3.5” rectangles
• 4-6 basil leaves

For Brazil Nut Pate:

• 1 cup Brazil nuts, soaked for a few hours
• 1 garlic clove, peeled and chopped
• ½ tsp. Celtic sea salt
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. water from soaked tomatoes
• ½ cup zucchini, cut into pieces
• 1 Tbsp. purple onion, finely chopped

For Chunky Marinara Sauce:

• ½ cup dried tomatoes, soaked for an hour or so
• ½ red bell pepper, chopped
• ¼- ½ tsp. Celtic sea salt
• pinch black pepper
• 1 tsp. dried oregano
• 1 tsp. dried thyme

Directions:

Prepare Brazil nut pate by placing all the ingredients in a food processor, blending until well ground and mixed together. Transfer to a bowl. Make chunky marinara sauce by blending the ingredients in a food processor, leaving the mixture a little chunky in texture. To assemble the stack, spread a little marinara sauce on the bottom, then place a couple of zucchini rectangles, followed by pate, a couple of basil leaves, and more marinara. Repeat the layers again, finishing with zucchini. Garnish with marinara sauce, basil leaves, and onions.

Ingredients: zucchini, basil leaves, Brazil nut, garlic, sea salt, lemon juice, purple onion, dried tomato, red bell pepper, black pepper, oregano, thyme

Recipe Type: Appetizer