I’ve made raw zucchini before – almost 2 years ago. My photography/presentation skills were lackluster to say the least. Today’s recipe isn’t a far departure from the original concept, it just has a few tweaks here and there to complement my pantry and the season. This time, the sauce is tahini based and brings richness to the dish, making it both light and satisfying. Enjoy!
A spiralizer is incredibly useful in this recipe and it gets a lot of use and brings some creativity the kitchen once you buy it.
This dish is full of glow, mostly because of the raw zucchini.
Zucchini: has only 36 calories and 10% of the recommended daily allowance of dietary fiber in just one cup, lowers cholesterol by attaching to bile acids and aiding in digesting fat, contributes to “regularity”, prevents cancer with its high antioxidant content, aids prostate health, is high in manganese (19% of the recommended daily allowance in one cup), lowers blood pressure, is anti-inflammatory with its vitamin A and C content, and prevents heart attack and stroke.
This recipe uses the tomato tahini dressing atop zucchini pasta.
Tomato Tahini Dressing
Prep Time: Less than 5 minutes
Keywords: raw dressing salad sauce raw vegan vegetarian tahini soy sauce ginger nutritional yeast
- 1 cup cherry tomatoes
- 2 tbsp tahini
- 1 tbsp soy sauce (nama shoyu)
- 1 tbsp nutritional yeast
- 1 garlic clove
- 1-inch nob fresh garlic
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
Blend until smooth and mix into zucchini pasta made with a spiralizer or cut thin with a knife. Use as much “pasta” as possible so that the dressing-pasta ratio meets your preference.
Serve with a garnish of avocado or any other fixings – poppy seeds, red pepper flakes, drizzle of sesame oil, etc. Enjoy!