Many of our raw dishes are all about creating familiar textures and flavors but with much healthier ingredients than traditional meals.

In this recipe zucchini noodles substitute for regular pasta and the raw marinara sauce is bursting with so much fresh flavor that you will probably prefer it over the cooked version. Cooked tomato sauces are acid-forming, however when you prepare a raw tomato sauce it has an alkalizing effect. This makes it much more suitable when you are on a detox diet and attempting to cleanse your body.

You can prepare the noodles and eat them right away but I prefer to sprinkle them with Himalayan salt and let them sit for at least 30 minutes. This softens the spiralized zucchini and creates a softer texture, that is more reminiscent of pasta.

A spiralizer makes this dish really fast and easy to prepare. The best one I have used and recommend is the Paderno World Cuisine Tri-Blade Vegetable Slicer.


This gives you three options for spiralizing including thin angel-hair strands, thicker strands more like spaghetti or a flat-ribbon cut that is similar to wide fettuccine.

The sauce is also a great topping for lightly steamed veggies like broccoli, cauliflower, summer squash and green beans.

5.0 from 1 reviews
Raw Zucchini Spaghetti with Marinara Sauce
Serves: 4
  • 4 medium zucchini
  • 1 1⁄2 cups grape tomatoes
  • 4 large dates
  • 1 tablespoon fresh oregano
  • 2 tablespoons fresh basil
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon hemp seed oil
  • 1 teaspoon Himalayan salt
  1. Prepare the zucchini into spaghetti strands with a spiralizer. Alternatively you may slice the zucchini into long thin strands with a knife or vegetable peeler but this is more time consuming.
  2. Sprinkle zucchini with salt and let stand for at least 30 minutes.
  3. Prepare sauce by blending all remaining ingredients. Taste and adjust seasonings if necessary.
  4. Squeeze and drain excess fluids from zucchini.
  5. Place individual portions of zucchini noodles on serving plates.
  6. Top with sauce and sprinkle with chopped fresh parsley or basil.
For extra flavor and texture you can add a couple of tablespoons of chopped olives or sundried tomatoes to the sauce after blending.
You may also substitute fresh rosemary in place of oregano.

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