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