• 2 large or 4 small organic Zucchinis

Marinara Sauce

  • 1/2 cup chopped and de-seeded organic tomatoes
  • 1/2 cup de-seeded and chopped organic red bell pepper
  • 1/2 cup of organic dry sun dried tomatoes (let soak for 2 hours)
  • 1/2 small onion
  • 1 clove of peeled garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp organic lemon zest
  • Himalayan salt to taste
  • 1 tbsp virgin olive oil (Olive Oil Council Certified)
  • a pinch or 2 of cayenne depending on how spicy you like it
  • black pepper to season

“Cheesy” Topping

  • 1/2 cup toasted sunflower seeds
  • 2 tbsp nutritional yeast
  • Salt and freshly ground black pepper



  1. ​To make “cheesy topping”. In a food processor, add the sunflower seeds and nutritional yeast, and season with salt and pepper. Process until the sunflower seeds are the consistency of crumbs. Set aside.
  2. ​Slice the zucchini with a mandoline slicer, spiralizer or use a vegetable peeler to make “fettuccine”.
  3.  In a food processor add chopped tomatoes, red bell peppers, sun dried tomatoes and onions.
  4. Using a garlic crusher, crush the garlic into the processor and add the herbs, olive oil and lemon zest.
  5. Process, occasionally scraping down the sides. Make sure you let the sauce stay a little chunky for texture.
  6.  Arrange 1/2 the shredded zucchini on each plate.Top each spaghetti plate with 1/4 cup of the marinara sauce and 2 to 3 tablespoons of the sunflower seed mixture.

Serve at room temperature or you can slightly warm the sauce just a bit in a pot prior to serving.

Serves 2