Raw Pomodoro Sauce w/ Zucchini Spaghetti


5 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 184.6
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 582.9 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 8.9 g
  • Protein: 6.4 g

View full nutritional breakdown of Raw Pomodoro Sauce w/ Zucchini Spaghetti calories by ingredient
Report Inappropriate Recipe

Submitted by: GREENMAMA


Raw zucchini takes the place of noodles in this delicious no-cook summer meal. Raw zucchini takes the place of noodles in this delicious no-cook summer meal.
Number of Servings: 4


    2 C. sundried tomatoes, soaked in water for 3 hours or more and then drained
    8 Roma tomatoes, the riper the better, quartered
    1/3 avocado
    1 large red pepper, seeded and quartered
    5 leaves of fresh basil
    Juice of 1 lemon
    2 Tbs. agave nectar (can substitute 3 pitted fresh dates)
    1 large zucchini


In a blender, combine soaked sundried tomatoes, Roma tomatoes, avocado, red pepper, basil, lemon juice, agave nectar (or dates), and salt, if using. Blend until smooth and creamy.

Using a Saladacca garnishing machine, create spaghetti noodles using the zucchini. If you don't have a Saladacca, just shred the zucchini with a food processor or a hand grater.

Serve the sauce over a bed of zucchini "noodles."

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user GREENMAMA.


Rate This Recipe

Member Ratings For This Recipe

  • I LOVED the sauce. I used organic sun dried tomatoes jarred in olive oil and spices because I didn't have time to soak dry tomatoes. I'm dehydrating tomatoes at a live temperature setting for next time. I served them with live Italian flax crackers. Look at the full nutritional info! - 10/16/07

    Was this review helpful?   yes  No