Cooking

1 foot long zuchinni

1-2 tbls garlic tobasco sauce

1/2 cup of veg. broth (low sodium)

1/2 tsp cumin

1 handfull fresh basil

1 handfull of daiya vegan cheese stuff.

Sautee zuch. Until translucent.  Salt and pepper to taste.  Add all other ingredients except cheese and cook until broth is boiled away.  Spead cheese on plate and cover with zuch.  Mix until cheese is melted & eat promptly.

Notes:  Pretty good though it needs something to frame it.  Like some rice, on bread or in a cassarole.