Zucchini Noodles (Zoodles) with Raw Tomato Marinara

Great for Week 1 only
4 servings

Ingredients
1 1/4 lb very ripe tomatoes, roughly chopped
4 dry - packed or oil - packed sun - dried tomato halves
1/4 cup extra - virgin olive oil
1 Tbsp fresh lemon juice
1 soft Medjool date, pitted and minced
1 small garlic clove
1/2 cup finely chopped or chiffonade basil leaves
1 tsp fresh, chopped thyme
1 tsp coarsely chopped flat - leaf parsley
Kosher salt and freshly ground pepper
4 medium zucchini (1 3/4 pounds)
1/2 cup coarsely chopped sprouted (or raw) walnuts (optional)
Red pepper flakes (optional)

Directions

In a blender, combine the fresh, ripe tomatoes with the sun-dried tomatoes, olive oil, lemon juice, date, garlic, and thyme and puree until smooth. Season the sauce with salt and pepper. Add basil and parsley and stir with a spoon or spatula.

To make the Zoodles you can either:

A) Use a mandolin to cut the zucchini lengthwise into 1/8-inch slices, then cut the slices lengthwise into 1/8-inch strips resembling spaghetti.

B) Twist each zucchini through a spiralizer.

C) Shred each zucchini with a handheld Julienne Peeler.

Transfer the zoodles to a large bowl. Add the marinara sauce & toss to coat. Divide the zoodles between 4 serving bowls, top with walnuts and pepper flakes if using and serve immediately.

Enjoy and don’t forget to share any pics with the Telegram group or on Instagram @Raw21reboot!