- Add the zucchini, onion and red pepper to a pan with the vegetable stock. Cook over medium heat for a few minutes.
- Add the garlic powder and nutritional yeast and cook for a few minutes until everything is combined and creamy.
- Add salt and pepper, to taste.
- Serving Size: 1/2 of recipe
- Calories: 188 calories
- Fat: 1.4 g
- Carbohydrates: 28 g
- Fiber: 10 g
- Protein: 19 g