Rating5/5 (from 1 ratings)5
3 zucchinis (spiralized)
¼ cup nama shoyu
1. Spiralize the zucchini (not with the spaghetti setting) and submerge in a big bowl of water with a 1/4 cup or more of shoyu. Lift a handful out at a time and firmly squeeze out the liquid over the bowl with your hands.
2. Spread out on a mesh dehydrator screen. Repeat until all pasta is in the dehydrator.
3. Dehydrate for 1 hour at 135 degrees and then at 110 degrees until you have the desired texture (I did a total of 4-5 hours, I think).
4. Stored in a container in the fridge, it will keep a few days. Serve with marinara, mock peanut sauce, or pesto. Walnut “meatballs” are a nice addition.
SuLuLu's ThoughtsBy SuLuLu
I’ve tried to like zucchini marinara but I always find it too…wet and slimy.
Then I spiralized the zucchini, submerged it in a bowlful of water with nama shoyu and dehydrated it a bit until chewy.
So yummy! I made this for seven people a while back and used two small zukes per person.
None of them were raw foodists but they loved it.
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