You'll need a blender and a food processor for this one.
Ingredients: zucchini, tomato, sun-dried tomato, onion, bell pepper, garlic, ginger, olive oil, dry basil, oregano, thyme.
Soak 1 cup sun dried tomatoes in 2 cups water for at least a few hours prior to preparation.
To make the spaghetti noodles for 2 servings: use shredder blade and run three zucchinis through the food processor. This will produce noodle-spaghetti-like pieces. Place in metal pot with pure water and add 1 teaspoon sea salt. Heat pot to warm temperature up to 105 degrees (you can just test temp with hand). This will soften the zucchini but allow it to remain raw and enzymatically rich.
For marinara, place the following ingredients in food processor (use blender if you prefer sauce to be smoother):
1 tomato cut in quarters,
1 red onion cut in quarters,
1 red bell pepper cut into quarters (seeds removed),
1 rounded teaspoon diced fresh ginger,
1 cup soaked sun-dried tomatoes,
1 cup soak water from sun dried tomatoes,
2/3 cup olive oil,
2 cloves garlic,
1 tablespoon dry basil,
1 tablespoon dry oregano,
1 tablespoon dry thyme,
1 teaspoon sea salt.
Strain zucchini pasta and press to squeeze out some of the extra water. This gives it more of a traditional pasta texture. Place pasta over bed of greens of choice. Pour sauce over zucchini pasta and garnish with sun-dried olives and avocado slices.
Dang this is good!