Raw Zucchini Alfredo - You'll Be Surprised

Zucchini Alfredo

Think you can't have pasta unless it's gluten free? Who said anything about pasta? This dish is made from zucchini ribbons, and at the height of zucchini season, it's an excellent non-traditional way to use this vegetable. Oh, and the sauce … think you can't have an Alfredo sauce because it's too rich? There's probably not a sauce on the planet that's better for your health or tastier. No kidding. Just check out these ingredients.


 
Servings: 4      Serving size: ½ cup     Preparation time: 30 minutes

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“Noodle” Ingredients
5 cups Zucchini
1 teaspoon Sea Salt
1 medium Garlic clove, minced
3 Tablespoons Olive oil
 
Sauce Ingredients
½ cup walnuts
½ garlic clove
2 tablespoons fresh basil
1 Tablespoon oregano
¼ cup olive oil or walnut oil
1 Tablespoon fresh lemon juice
*½ cup milk
½ teaspoon ground sea salt
pinch of white pepper
⅛ teaspoon ground nutmeg
 
Toppings
2 tablespoons pine nuts
Fresh minced herbs

​Instructions
Choose a medium-sized zucchini that has not yet developed many seeds. Use as many fresh ingredients as possible.
 
The "Noodles"
1.  With a peeler, make ribbons of zucchini and place in a serving dish. (Seems a little tedious, but it's worth it. If the zucchini skin is tough, peel and discard.)
2.  Combine garlic, sea salt, and olive oil. Pour over the zucchini and rub into the ribbons.
 
The Sauce
1.  In a blender, add walnuts, oil, garlic, lemon juice, nutmeg, white pepper, basil, oregano, milk, and sea salt.
2.  Blend until creamy.
3.  Pour over zucchini ribbons.
4.  Top with pine nuts and fresh herbs and serve cold, or warm in microwave or oven.
 
Variation: You may add sun-dried tomatoes or fresh, uncured green olives.

​*For those who avoid dairy, use same amount of almond or coconut milk or soft tofu.

Good cooking to you,
Linda
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