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.
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Tammy wrote on March 15, 2014
My friend Elaine made this for four of us last night. It was delicious!!! Thanks for the great recipe!
Susan wrote on March 15, 2014
You are welcome, Tammy!
Patricia wrote on July 27, 2013
Made this for dinner today–it’s absolutely fantastic. I subbed in soy sauce for nama shoyu, so it was saltier than I would’ve liked (the more I make your recipes, the more appreciation I have for the way you balance different flavors). Will definitely make again, either once I get my hands on nama shoyu or with less soy sauce.
Susan wrote on March 15, 2014
What a wonderful thing for you to say. Thank you!
Wendy wrote on January 3, 2013
I just made this for lunch. It was brilliant and yummy and on my keeper list. Thanks so much.