Name: Raw Zucchini Spaghetti Bowl
Prep time: 15 min
Total time: 15 min
Cuisine: Healthy
Ingredients: 1 handful sun-dried tomatoes; 3 zucchini, ends removed; 1 large tomato, chopped; 1 small clove garlic, peeled and finely chopped; A large handful fresh basil leaves; 1 date, pitted; Squeeze of lemon juice; 2 Tablespoons extra-virgin olive oil; 1 small red chili, finely chopped; ¼ cucumber, sliced; ½ orange pepper, sliced; A handful cherry tomatoes; Salt & pepper; 1 avocado, peeled, stoned and sliced; A handful olives

Raw Zucchini Spaghetti Bowl

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Author: Delphine Fortin
Prep Time: 15 mins
Total Time: 15 minutes
Yield: serves 2
Category: Savory
Cuisine: Healthy
Diet: Vegan

This simple raw zucchini spaghetti bowl makes a healthy everyday lunch recipe, loaded with veggies. It’s also vegan and gluten-free.

Ingredients

Scale

1 handful sun-dried tomatoes
3 zucchini, ends removed
1 large tomato, chopped
1 small clove garlic, peeled and finely chopped
A large handful fresh basil leaves
1 date, pitted
Squeeze of lemon juice
2 Tablespoons extra-virgin olive oil
1 small red chili, finely chopped
¼ cucumber, sliced
½ orange pepper, sliced
A handful cherry tomatoes
Salt & pepper
1 avocado, peeled, stoned and sliced
A handful olives

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Instructions

Soak the sun-dried tomatoes in hot water for about 30min, until soft, then drain.
Grate the zucchini into ‘spaghetti’ using a julienne peeler, a mandolin or a vegetable spiraliser.
In a blender, add the sundried tomatoes, tomato, garlic, basil leaves (saving a few), date, lemon juice and 1 Tablespoon olive oil and blend until fairly smooth.
Place the spaghetti in two plates and top up with the raw sauce and a few fresh basil leaves.
In a bowl, mix the cucumber with the pepper and cherry tomatoes. Add a squeeze of lemon juice, 1 Tablespoon olive oil and season with salt and pepper.
Dish out on the plates, as well as the avocado slices and olives, and serve.