1. Salt and shred zucchini and soak while preparing the sauce.
2. Put the rest of the ingredients into a bowl. Pour over zucchini and toss with parmezano.
3. To make the sauce, combine the walnuts, garlic, nutritional yeast and sea salt using a coffee grinder. Warm in the dehydrator at 105 degrees F for 2 to 4 hours, if desired.
This is a very unique version of the classic Italian dish. Try it if you are a vegan and are on a raw food diet. It is rich in fresh marinated veggies and contains all the classic putanesca ingredients but in a new avatar.