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Caitee Chaos' Fantastic Rasta

What you need: 

1 large zucchini
sea salt and freshly ground pepper, to taste
3 tomatoes
1 to 2 cloves garlic
8 basil leaves
minced almonds, to garnish, optional

What you do: 

1. Julienne the zucchini in your food processor or cut it into thin noodle-like shapes. Drain the zucchini through paper towels and then add salt to soak up the moisture.
2. Add the tomatoes, garlic, and basil into the food processor until it is blended like pasta sauce. Taste and season to your liking.
3. Assemble the pasta and sauce and top with minced almonds.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


Thanks for the inspiration!

I also added a shredded carrot, then Diced red pepper, some kale, and brocoli.

For the sauce I left mine chunky. So more of a salsa and added some onion in there. I used 1 large Tom, 1/4 White Onion, 1/2 TBSP dried basil, few dashes of cayenne.



I really enjoyed this dish!  My husband said it could be warmed a little.  But I think the cold would be great on a summer day!  I did try to avoid extra moisture by cutting the tomatoes on a cutting board before processing them and squeeze  out seeds and juice, as well as salting and dabbing off the zucchini.  I think it took out a lot of moisture, but i still had some 'pooling' of water in my bowl.  I also used half tablespoon of dried basil and it worked out well. 

I also made some fake type parm by processing some dry raw cashews, salt, garlic powder, and some Nutritional yeast.  I am not sure if that is 'raw', but it was a good substitute. 

I will make this again!


Good stuff.  I added some banana peppers to the sauce and served the pasta with guacamole on top as "cheese".

Mine wasn't too watery in the beginning, but the next day my leftovers were very soupy... yuck.  I will try salting the zucchini next time as suggested by Sharway.


Yes, mine was also a teensy bit watery, but I strained and pressed the salted zucchini pasta in a colander with paper towels until it was mostly dry (the salt helps draw the moisture out if you salt it *while* draining, in my experience). That zucchini is really nice once it drains for a bit-- better than I expected!

I also had an idea that you could use half sun-dried tomatoes in your sauce, which would be thicker and make less watery sauce.


Sauce turned out really tasty, I along with the others ran into some watery issues but still enjoyed the flavors. Super easy and perfect for the summer.


This was very easy and a great summer food, but I also had some watery issues. It still tasted really great but definitely too liquid. Any suggestions would be helpful.


I just had this for lunch and it was quite only complaint is that it was so see, I made it the night before, so maybe if it didn't sit in the fridge all night, it wouldn't have been like that......I dried the zucchini with paper towels and salted them, just like it says....guess I should have let them dry out a little more...


I made this today and I was a little apprehensive as I've never had raw zucchini before, but I love tomato and basil, so I decided to try it. This was SO good. The zucchini had a very subtle taste and complimented the sauce. So good. Thanks :)


Yum! I usually dont like zucchini but this was good. I used 2 roma tomatoes and too much garlic (2 cloves was 1 too many!) I forgot you can always add but not take away.  ;D Thanks PIP!

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