Simple, delicious and quick, this dish can be used as a side dish or as an entrée with your favourite veggie meatballs or veggie bacon crumbled on top.
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 tablespoon of flaxseed or olive 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 an hour or more on 110 degrees farenheit.
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