Marinated Zucchini with Veggies

by Susan on January 18, 2011

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

1. 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

1. Cut mushrooms into slices

2. 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

1. Place zucchini noodles in bowl, pour marinade over noodles and let sit in the refrigerator overnight.

2. Drain noodles and place in a circle on the plate.

3. Mix together carrots, scallions, mushrooms and pumpkin seeds. Place in the center of the noodle nest.

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{ 22 comments… read them below or add one }

Melomeals: Vegan for $3.33 a Day January 18, 2011 at 7:57 pm

What a lovely dish and photo!

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Dianne January 18, 2011 at 11:40 pm

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.

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Nadia January 19, 2011 at 1:51 am

I’m definitely making this recipe for my saturday dinner party. Thank you!

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Niv January 19, 2011 at 2:39 am

Beautiful presentation!

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Jessie January 19, 2011 at 12:19 pm

Susan, this pixture is stunning! Keep up the good work!

Jessie Rawji

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Vivaciousvegan January 19, 2011 at 1:02 pm

I love how simple this dish is. I will make this really soon!
Viv~

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Fran January 19, 2011 at 6:41 pm

I love your site! Which spiralizer do you use?

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Elizabeth January 19, 2011 at 6:48 pm

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

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Penny Haynes January 22, 2011 at 9:55 pm

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. :-)

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Frieda January 23, 2011 at 1:34 pm

I love your Blog!

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Jeani January 23, 2011 at 1:54 pm

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.

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jooojo January 26, 2011 at 12:02 am

that looks so good

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Betsy January 28, 2011 at 10:31 am

Susan, this looks gorgeous!

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Eli February 7, 2011 at 10:51 am

Finally got around to making this. It was delicious! Thank you.

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jean` February 8, 2011 at 2:11 pm

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

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Simone Seeley February 11, 2011 at 5:48 am

I made this for dinner!! And omg it was delicious, thankyou!

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denise April 23, 2012 at 10:57 am

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!

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Wendy January 3, 2013 at 10:24 pm

I just made this for lunch. It was brilliant and yummy and on my keeper list. Thanks so much.

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Patricia July 27, 2013 at 5:58 pm

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.

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Susan March 15, 2014 at 12:24 pm

What a wonderful thing for you to say. Thank you!

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Tammy March 15, 2014 at 12:03 pm

My friend Elaine made this for four of us last night. It was delicious!!! Thanks for the great recipe!

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Susan March 15, 2014 at 12:23 pm

You are welcome, Tammy!

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