Raw Zucchini Pasta and Marinara Sauce
[Vegan]

Raw Zucchini Pasta and Marinara Sauce [Vegan]

Raw pasta? You bet. I’ve made raw pasta from zucchinis, carrots and coconut flesh. This version uses zucchinis (aka summer squash, courgette) for the pasta. A few health benefits of the zucchini: Very low calorie at 17 calories per 100g, moderately rich in folates and high in potassium –... Raw pasta? You bet. I’ve made raw pasta from zucchinis, carrots and coconut flesh. This version uses zucchinis (aka summer squash, courgette) for the pasta. A few health benefits of the zucchini: Very low calorie at 17 calories per 100g, moderately rich in folates and high in potassium – useful in weight reduction, cell division and reducing blood pressure No saturated fats or cholesterol. Zucchini peel is rich in dietary fibre, helping to reduce constipation and protect against colon cancer. Golden-skinned zucchinis are rich in flavonoids and antioxidants such as carotenes, lutein and zea-xanthin. Fresh pods are rich in vitamin A and C, with moderate traces of B-complex vitamins thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, and zinc. This member of the squash family has smooth tender skin, high water content and small seeds in their flesh. A versatile vegetable, they can be consumed raw or cooked. In the raw, they can be sliced and added to salads or grated into raw patties. When I do actually ‘cook’, I throw grated zucchini into chocolate muffins, top pizzas with them or roast them in the oven with herbs and spices. Read More