Zucchini noodles and raw veggies topped with delicious raw marinara for a warm summer day. Fresh, flavorful and filling! So delicious!
Zucchini noodles, or zoodles as many playfully call them, have been on my mind for some time now. I’ve seen them on many blogs, they always looked so intriguing, but my assumption that they would not be as good as they looked kept me from giving them a shot.
How wrong I was, lesson learned, branching out of your comfort zone can lead to some wonderful unexpected surprises! Being someone who has a hard time with change, I’m taking it slowly. Lol.
Taking it one step at a time, I bought a spiralizer. Best decision ever! I love it and so do my kids. We now spiralize everything! I’m pretty sure that my husband may take it away from me soon…I put my new toy to work and created this super tasty and healthy dish. It’s perfect for those warm days when you are looking for something other than a salad. Cold and fresh, it really hits the spot!
For the kids, since this is a new dish, I decided to mix it with our normal quinoa spaghetti. Introducing new foods can be tricky for the little, even those easy eaters. I put a bowlful of the zucchini noodles in our pasta strainer, then when the pasta was ready, I drained it right over the top.
This helped warm the zucchini just enough to make it a perfect transition to raw. I mixed it with the quinoa spaghetti right there in the strainer and served it with some raw veggies and my raw tomato marinara. Good move on my part, because they devoured it! If the kids like it, then I know you can give it a try!
More Vegan Salads You Might Like;
Raw Zucchini Noodles & Veggies
Ingredients
- 2 cups mushrooms
- 1 cup broccoli
- 1 cup carrots
- 1 cup spinach
- ½ cup chives
- 5 medium zucchini
- ½ cup hemp seeds
- Raw Tomato Marinara
Instructions
- Wash and chop all veggies and chives except zucchini. I used a food processor to coarsely chop my mushrooms, broccoli, carrots and spinach and used a knife to chop the chives.
- Using a spiralizer, spiralize the zucchini.
- Combine the chopped veggies with the zucchini, top with raw tomato marinara and hemp seeds. Enjoy!
Notes
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate. Please read more about that here.
Cathy says
Do you have the measurements for just one serving?
veggiesdontbite says
Hi Cathy! If you hover over the number in the recipe card, you’ll see arrows. Just go down to one serving and it will adjust!
Kimberly says
I’m so excited to make this. On the meal prep topic — do you think this would be okay to make a batch of to keep in the fridge for 3 days, or do you think it might get weird?
veggiesdontbite says
Hi Kimberly! Thanks so much! I think that if you made it ahead of time, maybe don’t mix the sauce in. It will wilt the veggies a bit. Which is fine if you’re okay with the texture being softer!
Emily Kemp says
This looks so delicious, perfect for summer!
Katherine says
Hi Sophia,
I absolutely love your Zucchini Noodles & veggies recipe here.
I would also love to feature it in our website Greenthickies. Would it be all right if I used one image for it? I will not be posting the actual recipe, but only one image, title, a small quote and then link directly back here. Would it be okay?
Thanks 🙂
veggiesdontbite says
Thank you Katherine! Yes, as long as you don’t use the actual recipe you are welcome to use a photo and link!!
Kenna says
May be a silly question but you eat these veggies raw? No cooking involved? Looks delicious!
veggiesdontbite says
Hi Kenna! Yep. You can eat them raw. Zucchini is quite soft. But if you want to east into it what I would suggest is put the zucchini noodles in the bottom of a pasta strainer, then pour hot boiling water over them. This will slightly “cook” them so that they aren’t fully raw. Let me know what you think!
Kenna says
Thanks! Do you think this is freezable? To meal prep for work?
veggiesdontbite says
I don’t know how it would be once frozen. I know the sauce would be okay, and the veggies would be good but the texture may change a bit. Let me know if you try!
Miriam says
I made this with mushrooms, bok choy, chives and the marinar sauce. I did use fresh garlic instead of garlic powder. Mmmmm. Will definitely be making this again!
veggiesdontbite says
Love your addition of fresh garlic! Thank you so much for your sweet comment!
CakePants says
Oh my, this looks fantastic!! I don’t have a spiralizer, but I’ve been thinking about getting one. This recipe is bringing me a step closer…!
veggiesdontbite says
Thank you! You should definitely get one. There is a link to the one I got and love on the post!
M-R says
Looks and sounds absolutely marvellous. Just not right now, Downunder. [grin]
veggiesdontbite says
Thank you! Hope you can enjoy it soon 🙂