So one day you're at home craving Fettuccini Alfredo. But you are NOT craving a crap load of cheese and half and half, let alone the calories and fat...Doesn't sound good at all.
So, you head over to the market and browse the isles in search of stuff that you could make into vegan Alfredo sauce.
That's what happened to me today. The thing is what I set out to create and what I actually made were very different from each other. So I call this one:

Creamy Twisted Zucchini

Ingredients

4 Tbsp Coconut Oil     
1 Small Yellow Onion, chopped       
2 Tbsp Garlic, minced  
1/2 Tbsp  Fresh Rosemary, minced         
1 Tbsp Fresh Basil, minced
1 medium Roma tomato
1/3 Cup Raw Mixed Nuts, chopped fine          
2 Tbsp Cornstarch              
2 large Zucchinis        
1 cup, Unsweetened Plain Almond Milk           

Preheat oven to 350
In a 12 in. skillet heat oil to medium high. Add onion and cook for about 5 minutes. Add garlic and cook an additional 3 minutes. Add in fresh herbs, continue cooking about 1 minute. Add chopped tomato and nuts and cook for 2 minutes.
In a small container, mix almond milk and cornstarch, add to skillet and stir well. Let mixture thicken while you prep zucchini.
Using a spiralizer (this one is my fave b/c it's simple: http://www.pamperedchef.com/pws/gourmetrenee/shop/Cook%27s+Tools/Spiral+%26+Slice/1136 )
spiral slice the zucchini in place in bottom of casserole dish.
Pour the cream mixture over the zucchini and spread evenly.
Bake for 45 minutes.

Serves 6. Each Serving contains:
Cal: 212
Fat: 17g
Sodium: 40mg
Sugar: 4g