Zucchini Pasta with Sundried Tomato Marinara

Zucchini  “pasta”

  • 2 zucchinis
  • 4-6 cups warm water
  • Sea salt


  • 1 full cup soaked sun dried tomatoes
  • 4 chopped tomatoes
  • 4-6 large basil leaves
  • 2-3 soaked dates
  • Handful pitted Kalamata olives
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 tablespoon dried Italian herbs
  • Sea Salt to taste

You can make the zucchini “pasta” into spaghetti like strands with a spiralizer or use a vegetable peeler to cut into thin ribbons.  Soak the zucchini in warm salted water, then rinse.

Soak the sun dried tomatoes and dates in warm water for about an hour.  Make sure they are soft before putting in the food processor.  Cut roma tomatoes and scrape out seeds.  Add everything to food processor and pulse until everything is combined.  At this point, you can leave the sauce chunky or continue to process until smooth.  I usually prefer my sauce to be smooth.

When ready to serve, drain the zucchini and pile on plates like pasta.  Serve the marinara on top.  For a parmesan-like topping, you can use some chopped pine nuts.  Garnish with fresh basil and nutritional yeast for “cheese.”

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