Zucchini Ribbons with Raw Tomato Marinara
Recipe from
Food & Wine
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."
Servings:
4
Prep Time:
Total Time:
Ingredients
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1 1/4 poundstomatoes, dicedsee savings
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2dry-packed or oil-packed sun-dried tomato halvessee savings
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1/2 cupbasil leavessee savings
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1/4 cupextra-virgin olive oilsee savings
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1 tablespoonfresh lemon juicesee savings
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1soft Medjool date, pitted and mincedsee savings
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1small garlic clovesee savings
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1 teaspoonthyme leavessee savings
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1 teaspooncoarsley chopped flat-leaf parsleysee savings
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Kosher salt and freshly ground peppersee savings
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4medium zucchini (1 3/4 pounds)see savings
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.
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