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Zucchini Ribbons with Raw Tomato Marinara

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 From 2 ratings.

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rating rawdivakeely
This was simply wonderful! Please keep raw recipes like these coming!!!
rating lmeyer
The family LOVED this recipe!

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Zucchini Ribbons with Raw Tomato Marinara

  • fast FAST
  • healthy HEALTHY
  • Vegetarian VEGETARIAN
ACTIVE TIME: 25 MIN
SERVES: 4
The Good News Zucchini is an excellent source of vitamin C and manganese, an essential mineral. Here, Ani Phyo pairs it with a vitamin-rich marinara, a superversatile recipe: “I can use it every way one would use a cooked tomato sauce.”
ingredients
  • 1 1/4 pounds tomatoes, diced
  • 2 dry-packed or oil-packed sun-dried tomato halves
  • 1/2 cup basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 soft Medjool date, pitted and minced
  • 1 small garlic clove
  • 1 teaspoon thyme leaves
  • 1 teaspoon coarsley chopped flat-leaf parsley
  • Kosher salt and freshly ground pepper
  • 4 medium zucchini (1 3/4 pounds)
directions
  1. In a blender, combine the fresh tomatoes with the sun-dried tomatoes, basil, olive oil, lemon juice, date, garlic, thyme and parsley and puree until smooth. Season the sauce with salt and pepper.
  2. Using a mandoline, cut the zucchini lengthwise into 1/8-inch slices, then cut the slices lengthwise into 1/8-inch strips resembling spaghetti. Transfer the zucchini noodles to a bowl. Add the marinara sauce, toss to coat and serve immediately.

MAKE AHEAD The marinara can be refrigerated for up to 2 days.

NOTES One Serving 209 cal, 15 gm fat, 2.1 gm sat fat, 19 gm carb, 4.7 gm fiber.

Recipe by Ani Phyo
From Simply Delicious Raw-Food Recipes
This recipe originally appeared in June, 2008.