Marinated Zucchini with Veggies
I love using my spiral cutter to make raw food “noodles”, and zucchini makes the best “noodles” for your raw food recipes. The only problem is they lack in flavor. When you are just using them as a base for a flavorful sauce, it isn’t an issue. But when they become a center item for your raw food recipe, they need a little help.
I decided to make a dish using marinated zucchini. It is amazing how much zing a little marinade can give to these noodles. Since I was craving a clean recipe, the filling had to be tasty but light. You eat this for lunch or warm it in the dehydrator for diner.
Marinated Zucchini with Veggies
Marinade
- 2 tablespoons lemon juice
- 1 tablespoon agave (or sweetener of choice)
- 1 teaspoon grated ginger
- 1/3 cup olive oil
- 1 teaspoon thyme
- Mix all ingredients together.
Mushrooms:
- 2 cups portabello mushrooms
- 1/4 cup olive oil
- 3 tablespoons nama shoyu
- 2 tablespoons agave, or sweetener of choice
- Cut mushrooms into slices
- Mix together olive oil, nama shoyu and sweetener. Pour over mushrooms and marinate overnight.
Assembly:
- 2 zucchinis, spiralized
- 2 carrots, grated
- 2 scallions, thinly sliced
- marinated mushrooms, see above
- 1/2 cup pumpkin seeds
- Place zucchini noodles in bowl, pour marinade over noodles and let sit in the refrigerator overnight.
- Drain noodles and place in a circle on the plate.
- Mix together carrots, scallions, mushrooms and pumpkin seeds. Place in the center of the noodle nest.
Share on Pinterest
Share with your friends
denise wrote on April 23, 2012
I am new to your site and just starting to dabble in raw foods. This is the first recipe that I have tried, and it was amazing!! It was so easy and it is absolutely delicious. I am eating it right now for lunch…so good! Thank you so much for sharing your recipes. I love your photography too!
Simone Seeley wrote on February 11, 2011
I made this for dinner!! And omg it was delicious, thankyou!
jean` wrote on February 8, 2011
l have made nothing from your site yet, Susan- too busy trying to organize and assimilate what l already know, and l am feeling overwhelmed and on overload. But l want to tell you what an inspiration these recipes are to me and how much l appreciate your offerings, attitude and comments. Sort of like a raw gourmet magazine. Thank you.
Jean
Eli wrote on February 7, 2011
Finally got around to making this. It was delicious! Thank you.
Betsy wrote on January 28, 2011
Susan, this looks gorgeous!
jooojo wrote on January 26, 2011
that looks so good
Jeani wrote on January 23, 2011
Oh, my gosh!! This was excellent, Susan! I put everything in to marinate last night, then put it in the dehydrator before going to church this morning, so it was warm and ready when I got home. I had no scallions, so I shaved used some shaved shallots instead, but otherwise I followed your recipe exactly.
This dish is beautiful, and smells good. It was delicious, and the texture was great, too. I ate it ALL, with my last piece of raw onion bread.
As for these marinated noodles, I will be using them a lot, especially come summer, maybe for some salads, but I know I could do bowlfuls of them just marinated like this.
I’m using the leftover marinade to make some sort of thrown together new bread this afternoon.
Once again, thanks for what you do.
Frieda wrote on January 23, 2011
I love your Blog!
Penny Haynes wrote on January 22, 2011
This sounds wonderful. I started raw during a church fast we’ve been having, but it is going to have to become a lifestyle for me – I am allergic to just about every food except raw food. In any case, the one thing I didn’t want to have to deal with was everything being bland, but this recipe makes my mouth water. Thank you very much. I’ll be spending a lot of time scouring your web site. 🙂