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  • 2 small zucchinis, shredded (274 g, the weight before ringing out excess water, you will need 2 1/2 cups loosely filled of the shredded zucchini)
  • 2/3 cup corn (90 g, I just used frozen)
  • 3 tablespoons creamy almond butter (or tahini for nut-free, for fat-free use 1/4 cup cooked mashed potato instead of nut butter)
  • 1/2 cup gluten-free oat flour (58 g)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • Creamy Lemon Pepper Sauce:
  • 1/2 heaping cup raw cashews (80 g, cooked in boiling water for 10 minutes or soak overnight if you don't have a high-powered blender like a Vitamix. Drain, rinse and proceed.)
  • 2 tablespoons fresh lemon juice
  • 6-8 tablespoons water, as needed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
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