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."


Zucchini Ribbons with Raw Tomato Marinara
Frances Janisch

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Servings: 4
Prep Time:
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Related Categories: European Cuisine, Italian Cuisine, Italian Vegetable Dishes, Pasta Sauce, Sauces, Seasonal, Summer Vegetables
 
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Ingredients
  • 1 1/4  pounds
    tomatoes, diced
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  • 2 
    dry-packed or oil-packed sun-dried tomato halves
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  • 1/2  cup
    basil leaves
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  • 1/4  cup
    extra-virgin olive oil
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  • 1  tablespoon
    fresh lemon juice
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  • 1 
    soft Medjool date, pitted and minced
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  • 1 
    small garlic clove
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  • 1  teaspoon
    thyme leaves
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  • 1  teaspoon
    coarsley chopped flat-leaf parsley
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  •  
    Kosher salt and freshly ground pepper
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  • 4 
    medium zucchini (1 3/4 pounds)
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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.
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