In a small bowl, mix together zucchini, nutritional yeast, mustard, salt and pepper.

Warm a small non-stick sauté pan over medium heat. Sweat onions in covered pan for 3 minutes. Remove cover, add 1 or 2 tsp. of the water and stir to free any browned bits of onion. Add ginger and garlic to the pan with another tsp. of water and cook for 2 more minutes.

Pour the zucchini mixture and remaining water into the pan, stir, reduce heat to med-low, and simmer, stirring occasionally, for 4 or 5 minutes, until it reaches the desired thickness.

Serves 2

Serve over steamed vegetables, pasta, veggie burgers, etc.

per recipe (approx.): 148 cal, 0.8 g fat (5% of cals), 9.68 g protein