French Onion Zoodle Bake

Ingredients

• 14 medium zucchini, spiralized into noodles
• 23 large onions, thinly sliced
• 34 cloves garlic, minced
• 43 tbsp olive oil
• 54 cups vegetable or bone broth
• 61 tsp dried thyme
• 71/2 tsp dried rosemary
• 81/2 cup organic coconut milk (carton style)
• 91 tsp sea salt
• 101/4 tsp black pepper

Instructions

1. 1

   Spiralize zucchini into noodles and set aside while caramelizing sliced onions in olive oil over medium-low heat.

2. 2

   Add minced garlic to the onions and cook until fragrant, then stir in herbs and spices.

3. 3

   Pour broth and coconut milk into the onion mixture, creating a rich, creamy sauce.

4. 4

   Layer zucchini noodles in a baking dish, then pour the onion sauce evenly over the top.

5. 5

   Bake in a preheated oven until the zoodles are tender and the sauce is bubbling.

6. 6

   Let the dish rest for a few minutes before serving hot.