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Natural Awakenings Central Florida / Orlando

Zucchini Pasta with Walnut “Meatballs”

(You will need a spiral slicer and food processor to make this recipe.)

A New Year is always a great time to make a change and include some healthier ways of eating. Zucchini is low in calories and a good source of vitamin C. It can be eaten cooked or raw, and it
is an excellent pasta alternative. I personally love eating it raw as a pasta alternative. This recipe is simple and easy to make. By using a spiral slicer, you can turn the zucchini into veggie pasta and enjoy the health benefits of a Vegan dish.

Serves: 2      Prep Time: 25 minutes      Total Time: 25 minutes

1 medium firm organic zucchini
1/2 jar organic pasta sauce
1/2 cup pitted Kalamata olives (sliced)
2 leaves of organic Boston lettuce or red leaf lettuce

Walnut “Meatballs” Ingredients:
1 cup raw unsalted walnuts
3 pieces of sun-dried tomatoes (soaked 10 minutes)
1/4 teaspoon cumin powder
1/4 teaspoon garlic (chopped)
1 teaspoon olive oil
1/8 teaspoon chili powder
Sea salt

Step 1 Peel the zucchini and use your spiral slicer to Spiralize it. Put the zucchini pasta into a bowl.

Step 2 Drain the water from the sun-dried tomatoes and discard the water. Put the walnuts, sun-dried tomatoes, cumin, garlic, chili powder, olive oil and sea salt into a food processor. Blend until mixture forms a dough. If the dough is too dry, add a tablespoon of water. Once the mixture
forms a dough, roll pieces into balls. Put the walnut meatballs into the freezer for 12 minutes to firm up.

Step 3 Add lettuce to a plate, then add zucchini pasta. Warm pasta sauce with walnut «meatballs.» Add pasta sauce and balls to the plate. Garnish with olives, cucumber slices and tomatoes.

Recipe by local resident and Celebrity Vegan Chef Sandi Morais, author of Vegan Recipe for Life Cook Book. For more healthy vegan recipes, order online at:

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