1 Tbsp butter or Earth Balance + 1 Tbsp olive oil
2-3 small zucchini, cut into tiny macaroni-sized pieces
1/2 package tempeh bacon, diced
1/4 tsp chipotle powder (optional but awesome)
1-2 cloves garlic, minced
2 small carrots, shredded
5-8 cherry tomatoes, quartered
1/4 cup milk of choice (I used unsweetened flax milk)
1 Tbsp cream cheese
2 cups shredded cheddar cheese
Heat the butter/oil over medium. Add the tempeh bacon and zucchini and cook for 3-5 minutes, or until the zucchini bits are cooked but still firm. Add the garlic, chipotle powder and shredded carrots and stir for another minute or two. Add the cherry tomatoes and remove from heat. Add the milk and cheese and stir until cheese is melted.
