Zucchini pasta with "meatballs" and tomato sauce

Zucchini pasta with meatballs and tomato sauceis a step by step recipe.


  1. 2 medium young zucchini or zucchini;
  2. Pink Himalayan salt.
  3. For meatballs:
  4. 50 grams of roasted sesame;
  5. 30 grams of roasted pumpkin seeds;
  6. 250 g of roasted brown flax seeds;
  7. 20 g of hemp seeds;
  8. 200 g of sprouted green buckwheat;
  9. 200 g fresh champignons;
  10. Provencal or Italian herbs;
  11. Pink Himalayan salt.
  12. For tomato sauce:
  13. 1 large sweet tomato "bullish heart";
  14. 1 red sweet pepper;
  15. 50 grams of dried tomatoes (without salt and without oil);
  16. lemon juice;
  17. 1 small bunch of basil;
  18. 1 tbsp. l. dried paprika;
  19. pink Himalayan salt
  20. a pinch of ground cayenne pepper.


For meatballs, chop all the seeds in a blender into flour, put in a bowl. Cut the champignons, put in a blender together with buckwheat, spices, salt and 100 ml of drinking water. Beat until smooth.Add flour from the seeds, knead the dough.

Roll the medium-sized beads, slightly smaller than the ping-pong ball, put in the dehydrator and dry at 40-450From 12-14 h. The finished "meatballs" should be crispy on the outside and soft inside .

For tomato and pepper sauce cut, add to the blender with the rest of the ingredients and whisk until smooth.

Cut the zucchini with a spiralizer (a special vegetable cutter that makes long "spaghetti" from vegetables / fruits) or with a broad knife to clean vegetables. Put it in a salad bowl, season with salt and mix gently to allow the "paste" to give up the water.

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