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...
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Ingredients

3 zucchinis (spiralized)
¼ cup nama shoyu

Recipe Directions

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 Thoughts

By 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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Comments

Top voted

jenny2052

Sep 29, 2009

39 votes
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Awesome! I have always hesitated at the sliminess of zucchini pasta, too. I've wanted to try something like this, but never got around to it. Thanks!

zella

Sep 30, 2009

28 votes
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not on the spaghetti setting?...so like the angel hair setting?

Marichiesa

Sep 29, 2009

28 votes
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I read somewhere, (it might have Matt Amsden's book) that after you spiralize the zucchini if you leave it out on a plate on the counter for 8 hours or so it will dry up nicely. I've had good luck with this technique and there is still some moisture left which is good for the ole' bod.

All

SuLuLu

Oct 01, 2009

23 votes
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on my spiralizer you turn a little knob and you get the spaghetti setting, if you don't turn that knob, you'll get wider noodles so the whole recipe will end up looking like fusili. very cool! And it's true you don't need to dry the living daylights out of it..just take away the slimyness.

zella

Sep 30, 2009

28 votes
+
Vote up!
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Vote down!

not on the spaghetti setting?...so like the angel hair setting?

Top Voted

Marichiesa

Sep 29, 2009

28 votes
+
Vote up!
-
Vote down!

I read somewhere, (it might have Matt Amsden's book) that after you spiralize the zucchini if you leave it out on a plate on the counter for 8 hours or so it will dry up nicely. I've had good luck with this technique and there is still some moisture left which is good for the ole' bod.

Top Voted

jenny2052

Sep 29, 2009

39 votes
+
Vote up!
-
Vote down!

Awesome! I have always hesitated at the sliminess of zucchini pasta, too. I've wanted to try something like this, but never got around to it. Thanks!

Top Voted

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