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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Elizabeth wrote on January 19, 2011
Looks yummy, absolutely yummy! I just finished my Diakon Noodles with an Asian Peanut Dressing. Love the raw noodles! Will try yours next.
Peace & Raw Health,
Elizabeth
Fran wrote on January 19, 2011
I love your site! Which spiralizer do you use?
Vivaciousvegan wrote on January 19, 2011
I love how simple this dish is. I will make this really soon!
Viv~
Jessie wrote on January 19, 2011
Susan, this pixture is stunning! Keep up the good work!
Jessie Rawji
Niv wrote on January 19, 2011
Beautiful presentation!
Nadia wrote on January 19, 2011
I’m definitely making this recipe for my saturday dinner party. Thank you!
Dianne wrote on January 18, 2011
I like the idea of preparing the evening before. So simple in all ways. This will definitely be a dinner to make that will free up time for other pursuits. I’ve ordered a spiralizer; it should arrive next week.
Melomeals: Vegan for $3.33 a Day wrote on January 18, 2011
What a lovely dish and photo!