Raw zucchini pickles and more ideas

Wendy Ray gave this idea for using zucchini, on the GreenSmoothieGirl facebook fanpage:

Slice young zucchini into a quart jar (or whatever). Add these:

1/3 cup raw apple cider vinegar

1 Tbsp. sea salt

2+ Tbsp. raw honey

2 Tbsp. fresh basil

1 cup water

Optional: sliced onions

Marinate at least 30 minutes. Lasts at least a month in the fridge.

Trystan Alexander Knight-Timm said this:

Put some zucchini in your raw hummus. Tastes amazingly like the real thing only healthier and raw.

(Note from Robyn: you have hummus recipes in 12 Steps to Whole Foods and in the Sprouted/Crunchy recipe collection.)

Kathy Chastain Culp said this:

You can get rid of several of them this way: juice them with celery, cukes, lemons, ginger and add liquid stevia.

And several people mentioned my favorite thing to do with zucchini: spiral it as “pasta” noodles and serve with a marinara made chunky in your blender, with raw tomatoes and onions and garlic!