Looking for the ideal vegan/vegetarian dish? This zucchini recipe is the perfect (easy) way to experience the wonders of raw food. Raw zucchini is used here instead of pasta and it is suprisingly yummy (truly). Raw food retains all its nutrients and enzymes and is most beneficial for boosting the immune system.
Ingredients 500g zucchini
Juice of one lemon
2 cloves garlic
Handful of rocket
1/2 cup olive oil
Zucchinis growing in our vegetable garden
Step 1 - Peel your zucchini. Try to make each slice into a long fettucine-like strip to resemble pasta, or use a spiraliser or V-slicer for a similar effect.
Peeled zucchini in fettucine-like strips
Step 2 - Blend lemon juice, avocado, olive oil, salt and pepper until creamy. You can use a high speed blender or mash it all together with a fork until you get a nice smooth consistency.
Avocado and lemon sauce
Step 3 - Add finely chopped garlic to the avocado and lemon sauce and pour the sauce over the zucchini. Then thoroughly mix the sauce into the "pasta". The best way to achieve this is with your fingers so that each strip of zucchini is well coated in sauce. This is the gooey fun part of the recipe.
Mix the sauce into the zucchini
Step 4 - Allow the zucchini and sauce mixture to sit for 15 minutes, giving them plenty of time to "cook" (the raw zucchini texture should soften).
Step 5 - Add rocket and serve up on a plate with your favorite garnish (fresh sprouts work perfectly).