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In a large saucepan over medium-high heat, saute the onions, garlic and mushrooms in 1 tbsp of olive oil for 5 minutes.
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Season with salt and pepper (be careful not to over-salt your zucchini, otherwise it'll get mushy really quick).
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Add the coconut cream, nutritional yeast and tomatoes.
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Add the peeled zucchini ribbons to the pan and cook for another 3 minutes until the zucchini is slightly cooked but still "al-dente" (it should have a bite to it, not mushy).
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Sprinkle fresh basil and serve!