Zucchini Ribbons with Raw Tomato Marinara

• Time to Make: 25 MIN
• SERVINGS: 4

Ingredients
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)

Directions
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.

Make Ahead
The marinara can be refrigerated for up to 2 days.
Notes: One Serving 209 cal, 15 gm fat, 2.1 gm sat fat, 19 gm carb, 4.7 gm fiber.