Rating4.8/5 (from 4 ratings)4.75
Yieldapprox 4 servings, but for me, 1 serving eaten over 2 days.
1 zucchini, sliced super thin
4 cup baby spinach, finely chopped in food processor
1 avocado, mashed
1 large ripe tomato, deseeded
½ cup sundried tomatoes in oil
½ red bell pepper
1 tablespoon basil
1 clove garlic
After slicing, chopping and mashing the zucchini, spinach, and avocado, respectively, set each one aside. Make the marinara by putting the rest of the ingredients in a food processor until well blended. You can add some oil from the sundried tomatoes. Put a tablespoon of sauce at the bottom of the pan. Arrange 1/3 the zucchini on top of the sauce, followed by 1/3 of sauce, 1/3 mashed avocado, 1/3 chopped spinach. Repeat. I usually have some right away, but if you cover and refrig. over night, the zucchini softens and the flavors intensify. I eat at room temp or put in warmed oven for 10 min, or dehydrate till warm. Enjoy.
Sue's ThoughtsBy Sue
This is the stuff that helps me stay raw. Easy to make, no nuts, and tastes better the next day. Adapted from Jennifer Cornbleet's recipe. I prepare this in a glass “meat loaf” pan. I also doubled the original lasagna recipe and omitted the salt, oregano, pepper and cayenne, but feel free to use. I also added the marinara recipe. You will have some sauce left over.
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