• 3 tablespoons avocado oil, divided

• 1 pound (3 medium-sized) zucchini, spiralized*

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour or gluten-free flour

• 1 1/2 cups 2% plant-based or dairy milk, or more, as needed

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/4 cup creamy cashew milk or half and half*

• 1/4 cup freshly grated nutritional yeast or Parmesan cheese

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.

2. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

3. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

4. Stir in zucchini and gently toss to combine.

5. Serve immediately, garnished with parsley, if desired.

recipe adapted from Damned Delicious