This weekend I decided it was time to break out the julienne peeler, a stocking stuffer from my husband this past Christmas (yes, he pays attention, even to my lists).

I have to say, it’s one of the best inventions ever!

I’ve long wanted to try zucchini “pasta,” especially since reading blogs like one of my favorites, Choosing Raw.  Although I wholeheartedly believe cooked foods (including legumes and whole grains, and, for omnivores like myself, lean meat) are just as essential to a healthy diet as raw, I’ve become intrigued by the endless takes on familiar dishes one can make with vegetables, fruits, and nuts that come straight from nature!

While I’d love to juice raw vegetables and use the juice pulp for healthy crackers and flatbreads, a juicer and dehydrator are low on my list of necessary gadgets. So raw “pasta” it is!

This dish was surprisingly flavorful and satisfying. The marinara reminded me of a puréed bruschetta topping (or pico de gallo), and the julienned zucchini would be amazing with a creamy avocado-based sauce or even mixed with other vegetables for a fresh take on coleslaw. Clearly a high raw diet needn’t be boring!

Raw Zucchini “Pasta” with Marinara

(serves 2)

Ingredients

• 1 large (or 2 small) zucchini
• 2-3 roma tomatoes*
• 3-4 sun-dried tomatoes
• ¼ cup red onion
• fresh herbs of choice (~a few tablespoons)**
• 1-2 tsp lemon juice
• garlic powder, sea salt, cracked black pepper, and red pepper flakes (to taste)
• 1 tbsp extra virgin olive oil (or other neutral tasting oil)

Directions

1. Use a julienne peeler to create long pasta-like strands of zucchini (if you have an actual spiralizer, use it!). Once you’ve peeled away all the flesh and come to the seeds, set the “pasta” aside, and chop the leftover zucchini.
2. Coarsely chop tomatoes (fresh and sun-dried), onions, and herbs, and add to the bowl of a food processor (I imagine a hand-held blender would work well, too). Add the olive oil and seasonings, and puree until well-blended but chunky (like a traditional marinara).
3. Scoop zucchini noodles onto 2 plates. Top with marinara, and feel free to sprinkle with nutritional yeast or some other vegan “parmesan.” I enjoyed the pasta on its own, but since I do eat cheese, I added a shaking of grated parmesan.

*For my herbs, I used a couple sprigs each of flat-leaf parsley, oregano, and basil.

**I used 3 roma tomatoes. Though the “pasta” made 2 servings, the sauce yielded quite a bit more. Use 2 tomatoes if you want less; I plan to use the remainder for bruschetta or as a salsa. Leftovers will keep in the refrigerator a few days.

As I mentioned above, the flavors were light and refreshing, but also satisfying. Without a doubt, the julienne peeler will make another appearance soon. I can’t wait to julienne carrots and cucumber and try my hand at some different sauces and dressings. The possibilities are endless!