Raw Zucchini Noodles with Marinara

This is Zucchini season and here is a delicious way to get your pasta fix. It’s low carb, raw, vegan, gluten free and great for a summer meal.

Make sure to use organic Zucchini as non-organic is GMO.

I’m a kitchen gadget nut, so I like to use a vegetable spiralizer but you can use a mandolin or a sharp knife to cut thin strips of the Zucchini.

If you can plan ahead, it’s best to make your Zucchini noodles (Zoodles) anywhere from 1-6 hours ahead, so you put them in a bowl with some salt to let them sweat. It helps to improve the texture of the noodles.

Serves 3-4

Raw Zucchini Noodles with Marinara
Print Recipe
Servings Prep Time
3-4 servings 20 minutes
Passive Time
1-6 hours
Servings Prep Time
3-4 servings 20 minutes
Passive Time
1-6 hours
Raw Zucchini Noodles with Marinara
Print Recipe
Servings Prep Time
3-4 servings 20 minutes
Passive Time
1-6 hours
Servings Prep Time
3-4 servings 20 minutes
Passive Time
1-6 hours
Ingredients
Servings: servings
Instructions
  1. 1. Sprial or cut Zucchini into thin noodles
  2. 2. Put Zoodles in bowl, sprinkle with salt and let sit for 1-6 hours. Then rinse and pat dry the Zoodles.
  3. 3. Put the remaining ingredients in a blender and blend until desired consistency is reached. The longer you blend, the smoother it gets.
  4. 4. Toss the sauce with the Zoodles. Garnish with fresh basil and if using cheese, sprinkle lightly.
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