Zucchini Spaghetti

Videographer and Editor: Vincent deVries 

I'm excited to share one of my favorite dishes with you... Zucchini Spaghetti! This dish is entirely plant-based and you wouldn't even know it. I totally fooled my husband, he really thought he was eating actual pasta!

Here is a serving size for two, in case you want to create this dish on a date with your loved one or spouse.

2 large zucchini
1 summer squash

Use a Julienne peeler to peel long and even strands of your zucchinis and summer squash.
Boil for 3 minutes or less for "al dente."

Marinara Sauce:
2 generous handfuls of cherry tomatoes
1 ripe tomato
5 garlic cloves
Dried oregano
Fresh basil

Warm over medium heat on the stove
Use blender or food processor
Top your sauce with fresh chopped basil

Parmesan "Cheez"
2 generous handfuls of raw cashews
3 garlic cloves
Himalayan salt to taste

Set oven at 275 F.
Use a food processor to blend cashews, garlic and salt.
Gently warm in oven for 5 minutes.
Sprinkle as much as you'd like all over your finished pasta.

I love that you can eat this dish without any guilt!
Buon appetito!

Xoxo, KK

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