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1 Huge tomato, pealed
4 ounce Mushrooms, green pepper, onion
1 garlic clove
sweet basil, oregeno, Hymilayan sea salt to taste
Pulse onion, garlic and green pepper until chopped…careful not to make juice of it…set aside in bowl. Cut tomato into chunks and pulse with mushrooms and spices…and back veggie mixture and pulse until mixed. (This will look lighter and more pink than what you are used to seeing…keep an open mind…it’s not cooked…this is it’s natural look).
Use a Saldacco (spiral slicer) to slice zuchinni . Pour sauce over zuchinni and enjoy.
HappyAmber's ThoughtsBy HappyAmber
I found this great recipe on Happy2BeMe.com. Delicious with all its vitamins and enzymes.
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