Raw Zucchini Pasta with Pesto (Salad)

By Jordan Miller;

Looking for a gluten free alternative to pasta? Tired of cooking with rice or spinach noodles? Why not try this dish. The "pasta" is actually made with fresh zucchini. I know what you're thinking, zucchini? You betcha! Kyla and I also sometimes use celery root or carrots, but zucchini seems to be the most pleasant on the palate. Go ahead, try it out; tell us what you think! This dish is actually much more enjoyable in the summer as we tend to eat much more local fresh produce, but we were just so excited to share this with you guys we couldn't wait. The most important thing is to have fun with it!
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The "Pasta"

  • 4 cups (1 L) cherry tomatoes (sliced in half)
  • 2 cloves garlic, finely chopped 
  • 1/2 cup (125 mL) fresh basil, finely chopped. 
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 1 Tbsp (15 mL) lemon juice
  • 1/2 tsp (2 mL) Celtic sea salt
  • 1/2 cup (125 mL) sweet onion, thinly sliced 
  • 2 cups (500 mL) fresh shiitake mushrooms, sliced (or button mushrooms)
  • 2 Tbsp (30 mL) low-sodium tamari
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 2 - 6 in (15 cm) zucchinis*

Tools Needed:
  • A sharp knife
  • 2 large bowls or jars
  • A mandoline, "spiralizer", or potato peeler


1. Place the tomatoes, garlic, basil, olive oil, lemon juice, and Celtic sea salt in a large bowl/jar, and marinate for at least 30 minutes. You can do this the night before. It’s fine to leave the jar on the counter.

2.  Marinate sweet onion and mushrooms with the tamari and oil for 10 minutes to soften and colour.

3. Slice zucchinis lengthwise with a mandoline, spiralizer or potato peeler. You'll be surprised, it actually looks like real pasta!

* Only include the skin when organic produce is purchased. We want to try to limit our exposure to pesticides/herbicides.

Nutritional Information:

Each serving contains: 185 calories; 4 g protein; 14 g total fat (0 g trans fat); 14 g carbohydrates; 3 g fibre; 510 mg sodium

The Pesto (does not contain dairy)

  • 2 bunches fresh spinach
  • 2 bunches fresh basil 
  • 1 avocado, cut into pieces
  • Juice of 1/2 lemon
  • 2 cloves garlic, chopped 
  • 1/3 cup (80 g) pine nuts
  • 3 Tbsp (45 mL) nutritional yeast
  • A pinch or two of Celtic sea salt

Tools Needed:
  • Food Processor or Blender


Combine all ingredients in food processor or blender. blend until smooth. Add water if needed.

Freeze the unused pesto in glass container. You can add to soup, or use instead of butter on your sandwiches or toast.

Nutritional Information:

Each 1/4 cup (60 mL) serving contains: 51 calories; 2 g protein; 4 g total fat (0 g trans fat); 4 g carbohydrates; 2 g fibre; 100 mg sodium

Place zucchini in casserole dish. Top with marinated tomatoes and mushroom/onion mixture. (Discard marinade from onions.) Serve with pesto and garnish with pine nuts.

Serves 4.

Your questions: Do you eat raw food? If so, how often or what percentage of your total diet? (post your comments below)

About the Author : Jordan Miller is the co-founder of guidinginstincts.com. He has overcome illness through dietary/lifestyle changes, and practicing a positive mindset daily. Jordan is currently learning about traditional North American medicinal herbs, in hopes of becoming a Certified Herbalist.


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