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
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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)
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.
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.

The marinara can be refrigerated for up to 2 days.
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