Zucchini Ribbons with Raw Tomato Marinara

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."

Recipe from Food & Wine
Zucchini Ribbons with Raw Tomato Marinara
Frances Janisch
SERVINGS
4
PREP TIME
TOTAL TIME
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)
Related Video
How to Make Marinara Sauce

Learn how to make marinara sauce from scratch and it can easily be stored in the freezer for meals to come!

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:
1. 
The marinara can be refrigerated for up to 2 days.
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