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Simple, delicious and quick, this dish can be used as a side dish or as an entrée.


The trick with getting zucchini not to turn into a soggy lump of mush, is to slice it in such a way that it is not too fine. Zucchini will get soft when you add anything to it anyways, so when you are preparing it, make sure it is never too fine or it will lose all its shape within a couple of hours.


1/8 cup of oil
¼ – ½ teaspoon of Celtic sea salt
¼ teaspoon of onion powder
¼ teaspoon of paprika
3-4 medium sized zucchini


Whisk together olive oil, sea salt, onion powder and paprika in a medium sized bowl and set aside. Using a saladacco, spirooli, or vegetable peeler, make long ‘spaghetti’ strands with the zucchini.

Place spaghetti in the marinade and gently mix until the zucchini spaghetti is completely coated with marinade. Let sit for at least an hour.

If you would like a warmer dish, let zucchini get to room temperature on the counter or put in a dehydrator for 20 – 30 minutes.

Place marinade in a glass jar and immerse in hot water, making sure the temperature does not go above 110 degrees.