Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees f. in a large bowl, toss onion, garlic, and zucchini with oil and seasonings until evenly coated. spread vegetables out in a single layer on a rimmed baking sheet. roast, stirring occasionally, just until vegetables begin to brown and are tender but not mushy, about 20-30 minutes. put orasted vegetables and water in a blender and puree until smooth, adding more water for desired consistency. season with sea salt and pepper to taste. serve with a spoonful of pesto and a slice or two of toasted coconut bread.

Target recipe: bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper.