Zucchini Pasta With Creamy Yogurt And Caramelized Onions

• 2 zucchinis, spiralized
• 4 garlic cloves, minced
• 2 yellow onions, sliced
• 4 tablespoons extra-virgin olive oil, divided
• sea salt and black pepper, to taste
• pinch cinnamon
• pinch nutmeg
• pinch cumin
• pinch cardamom
• zest and juice of 1/2 a lemon
• 1-1/2 cups full-fat, plain, grass-fed organic yogurt or kefir
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley
• additional olive oil to drizzle on top

1. Heat 3 Tbs oil in large pan. Add onions and garlic and cook over medium heat, stirring often, about 25-30 minutes or until the onions are nicely browned and caramelized. Stir in the cinnamon, nutmeg, cumin, cardamon, lemon juice and zest, and salt and pepper to taste. Remove the onions from the pan and add the zucchini, using the remaining 1-Tbs of oil if needed. Quickly stir the zucchini for about a minute until it is warm.
2. Put the warm zucchini in individual bowls. Top with onions and yogurt. Sprinkle with mint and parsley. Drizzle with additional olive oil. Enjoy! -

garlic, yellow onions, extravirgin olive oil, salt, cinnamon, nutmeg, cumin, cardamom, lemon, fullfat, fresh mint, parsley, additional olive oil

Taken from food52.com/recipes/37802-zucchini-pasta-with-creamy-yogurt-and-caramelized-onions (may not work)