Zucchini Noodles with Raw Tomato Marinara


1 ¼ pounds of tomatoes, diced

1 soft medjool date, pitted and minced

2 dry-packed or oil-packed sun-dried

1 teaspoon thyme leaves

tomato halves

1 teaspoon coarsely chopped flat-leaf parsley

½ cup of basil leaves Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil

1 small garlic clove

1 tablespoon fresh lemon juice

4 medium zucchini (1 ¼ pounds)


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 raw tomato marinara sauce with salt and


2. Using a mandolin, cut the zucchini length wise into _-inch-thick-slices, then cut the slices lengthwise into strips resembling spaghetti. 3. Transfer the zucchini noodles to a bowl. Add the marinara sauce, toss to coat and serve immediately.

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