Raw Zucchini Spaghetti with Marinara Sauce

Reading Time: 2 minutes

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.

Raw Zucchini Spaghetti with Marinara Sauce

Servings: 4
Author: Mizpah Matus


  • 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


  • 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.
  • Sprinkle zucchini with salt and let stand for at least 30 minutes.
  • Prepare sauce by blending all remaining ingredients. Taste and adjust seasonings if necessary.
  • Squeeze and drain excess fluids from zucchini.
  • Place individual portions of zucchini noodles on serving plates.
  • 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.
Tried this recipe?Let us know how it was!

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  1. I have never encountered this before, I am going make this on my next grocery trip! Thanks Mizpah!
    I dont eat noodles so spaghetti is not an option but this is so clever and looks ohh soo good!
    You got me Writing down recipes (lol), i have never followed a recipe in my life. I just experimented with my food at a very young age.
    People were always surpirsed to see a kid always use vegitables,herbs,spices – and never go for fries and hamburger stuff – i never ate unhealthy. except when i was toddler and fed by my mother. lol

  2. My boss gave me a huge zucchini yesterday (it’s like a baseball bat.. hehehee) and he mentioned using his spiralizer. Gonna experiment with this bad boy and see what kind of faux pasta can be made by hand (don’t have the machine). FUN STUFF!!!

    1. If you do enjoy it the spiralizer is a great investment. Its okay to do it by hand if you are just making a meal for one but it can get very tiring when preparing a large amount. With the spiralizer it is so easy and you are done in just a minute.

  3. yeah i will cut strips by hand too, it should be just as good but will take some time and alittle more effort is all. I find doing things by hand even though may be harder or more time consuming just fills you with more of a sense of fulfillment and joy for all the work you put in. All the more dopamine rush when completed.

  4. 5 stars
    Wow what a recipe!! A++
    My sauce did not look like the picture. But Dame it was great!
    I added hemp seeds because i had no hemp oil. and finished with basil, parsley, chives and sun dryed tomatoes.
    I love this recipe!

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