- 2 1/2 cups zucchini noodles
- 1 large sweet onion, thinly sliced
- 1 teaspoon regular white sugar
- 1 teaspoon dried thyme
- 1 tablespoon butter
- 1/4 cup Not-Beef broth
- 2 teaspoons vegan Worcestershire sauce
- 1 cup Daiya Provolone Style slices, diced
- salt and pepper to taste
Preheat oven to 400F. In a cast iron skillet heated to medium, add butter to hot skillet.
Add onion to skillet and cook for a few minutes.
Add salt, pepper, sugar, Worcestershire sauce and thyme. Stir and cook for a few minutes.
Add beef broth and cook until onions are golden brown, about 20 minutes. Stir occasionally.
While the onions are cooking turn those zucchini into noodles.
Spray a 8x5 baking dish with cooking spray. In a large bowl combine, zucchini noodles, French onion mixture and most of the cheese (save some for the top.) Pour into prepared pan.
Top with the remaining cheese.
Bake 20-25 minutes, until golden brown. Allow to sit for 5-10 minutes before serving.
I served this side dish with Gardein Chick'n Less tenders.