Raw Zucchini “Pasta”

I happy to follow up my healthy recipe from yesterday with another one today. Its about time I got back on track with my eating. When I consume too much junk, my body just doesn’t feel right, and working out becomes extremely difficult (as evidenced by my pathetic attempt at Insanity yesterday) Hopefully by the end of the week I’ll be plyometric-cardioing like my old self. 

Upon my return from Atlanta, I was greeted with a HUGE surprise! In my backyard garden was the largest zucchini I have ever seen! It was more than a foot long. That’s as big as my arm! Now, this plant just started flowering on May 25th, so that sucker grew pretty darn quickly. I love zucchini, and was so excited to finally be able to cook from my own garden, which is something I’ve been looking forward to for a while.

In the spirit of healthy eating, I decided my debut garden recipe would be this “pasta” that i’ve seen variations of floating around on the internet. Raw foods seem to be kind of a fad in cooking right now, and I’m willing to try anything once. By raw, I mean just that. There was absolutely no heat or cooking involved in this recipe. Its 100% raw. I’m happy to report that it was actually majorly delicious, easy to make, and totally appropriate for these hot summer days. The Hubs gobbled it up (sometimes I take my health food too far and lose him in the process), and we’re both feeling the benefits of putting something good into our bodies. I’ll let you know if it improves my Insanity endurance for today!

Raw Zucchini Pasta recipe adapted from No Meat Athlete

  • 2 large zucchini **or in my case, 1/2 of a jumbo zucchini
  • 1 cup sun dried tomatoes (I used Bella Sun Luci sun-dried tomatoes with zesty peppers for added kick)
  • 1 clove garlic
  • 1 cup coarsely chopped tomatoes
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 handful fresh oregano **I grabbed a bunch from my garden. You can use 1tsp dried to substitute for all herbs
  • 1 handful fresh basil
  • 1 handful fresh thyme
  • sea salt to taste

Soak the sun dried tomatoes for 20 minutes submerged in water.  While they’re soaking, shave the zucchini with a vegetable peeler to make “noodles.” (I just sliced mine in strips trying to make “spaghetti” but they didn’t turn out very evenly) Once the sun dried tomatoes have soaked, place them, along with the remaining ingredients (NOT the zucchini) in a food processor.  Process until desired consistency is reached. Top the “pasta” with the sauce and enjoy!

Comments

  1. says

    We just pulled a few large zucchinis from our garden as well and have a few more on the way. I am going to try this soon for sure!

  2. says

    OMG Betsy, I tried this one tonight, and added a few of my own ingredients as well…everyone absolutely loved it! Perfect for a 100 degree day in Chicago! :)

    • says

      YES! I’m so glad you liked it! I heard about the heat there. Fingers crossed it cools down before I get there! I may have been born and raised in Chi, but I’ve been gone for 10 years and I’m a total weenie when it comes to extreme temps high OR low!

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