Zucchini Cheese

Zucchini Cheese 

12 oz. fresh zucchini, peeled and chopped
1/4 cup water
juice of 1/2 small lemon
2 Tbs. Great Lakes Grass Fed Gelatin
3/4 tsp. fine sea salt
1 tsp. nutritional yeast (optional)

Combine the zucchini squash and water and bring to a boil.  Reduce to a simmer for about 5 minutes.  
Drain water and transfer to a high-speed blender.  
Add the remaining ingredients.  
Process until smooth.

 

Line an 8″x 8″ glass baking dish with parchment paper.  
Pour zucchini cheese mixture into the dish and chill for at least 2 hours.

Slice and serve.