Serves 2
40 min
Zucchini Noodles with Raw Tomato Sauce
Recipe GLPR22d444a0f8d1fe
A light and refreshing raw tomato sauce coats delicate zucchini noodles in this vibrant, naturally gluten-free and vegan dish. Sun-dried tomatoes add rich umami depth while fresh basil brightens every bite—ready in just 40 minutes with minimal hands-on time.
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Ingredients
4 Large zucchini
Salt for draining
¼ cup Fresh tomato, chopped
2 Tbsp Sun-dried tomato packed in olive oil, chopped
¼ cup Sun-dried tomato and basil crackers, lightly crushed
½ Tbsp Oil from sun-dried tomatoes
½ Tbsp Extra virgin olive oil
1¼ tsp Garlic, minced
1 tsp Italian seasoning
½ tsp Red wine vinegar
Salt and pepper to taste
Fresh basil, sliced for garnish
Additional sun-dried tomato for garnish
Directions
Prepare the zucchini noodles: Using a 5 mm julienne blade on a mandoline slicer, cut each zucchini lengthwise into long, thin noodles. Place the noodles in a fine-mesh strainer set over a bowl. Season generously with salt and let sit for 20–30 minutes, stirring occasionally to help release excess moisture. This step prevents the finished dish from becoming watery.
While the zucchini drains, make the sauce: Add the chopped fresh tomato, sun-dried tomato, crushed crackers, oil from the sun-dried tomatoes, olive oil, minced garlic, Italian seasoning, and red wine vinegar to a small food processor. Blend until the mixture is thick and well combined. Taste and adjust seasoning with salt and pepper as needed.
Finish the zucchini: Once the noodles have finished draining, gently squeeze them with your hands to remove any remaining excess liquid. Transfer the drained zucchini noodles to a serving bowl.
Combine and serve: Pour the raw tomato sauce over the zucchini noodles and toss gently until the sauce coats the noodles evenly. The sauce will thin slightly as it mixes with the noodles. Divide between two bowls and garnish with fresh sliced basil and additional sun-dried tomato pieces. Serve immediately.
