Although I have not seriously considered trying raw food lifestyle until recently, I have realized a long time ago that I needed to add more raw vegetables to my diet. In addition there is a DVD available, separately from the book, on which Jennifer shows you how to prepare some of the dishes from her book. The sauce’s secret ingredient is sun-dried tomatoes, giving it a very nice deep smoky flavor.
Rather than giving you ingredients for this recipe, here’s the video of Jennifer Cornbleet preparing this dish. Luckily for me the spiralizerĀ isĀ super simple to use and my zoodles came out looking great, haha. I want to tell you that this was seriously the easiest dish ever to make, but pasta in general is pretty easy isn’t it?
I guess because I didn’t really cook my zoodles long they still had a bit of crunch to them which I liked. If you're new here, you may want to subscribe via Bloglovin' or Feedly to get my new posts.
Zoodles sound like so much fun but I think I’d be hard-pressed to get my husband to try them. We make these a couple of times a week, although we call them courdooles, as they are called courgettes over here.

Hopefully I’m posting this in time to hit the tail end of zucchini season for most of you! The zucchini is paired with fresh basil, two kinds of cheese and some flavorful herbs to create a wonderful cheesy casserole. Most raw recipe books contain convoluted, multistep recipes that require exotic ingredients and very specialized equipment like dehydrators. The result looks like pasta, has neutral taste, just like pasta, and has a similar soft texture. I’ll be honest and say that progress is slow, but I am putting together a meal from scratch here and there. Warm zucchini in microwave for about 90 seconds (mix zoodles every 30 seconds to evenly distribute the heat). They absorbed the flavor of the sauce really well and tasted almost exactly the same as regular pasta.
I guess I threw it away just in time because I don’t think it was ripe any longer but it didn’t start smelling bad either!
I ended up having quite a bit of the zoodles by myself… way more than I would if I were eating normal pasta!
My zucchini plants are basically dead, but since I am quite possibly the worst gardener ever, that doesn’t necessarily mean anything.

I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy.
The recipes in this book, on the other hand, are so simple that even a caveman… well, you get the idea. I have done spaghetti squash in noodles but one time it went bad in my fridge and it stink so horribly that I can’t bring myself to eat it anymore! My mom makes awesome zucchini pasta with pesto, sundried tomatoes, chickpeas, and feta cheese!
Transfer the zucchini to the baking dish and bake uncovered for 25-30 minutes or until the zucchini is nearly cooked through.
If you want, you could also substitute yellow squash for half of the zucchini in this recipe.

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