Raw Zucchini ‘Pasta’ with Marinara Sauce
2 thick zucchini (you want them to be both thick and straight)
12 sundried tomatoes (soaked in water for 30-60 minutes to rehydrate)
1 large, ripe beefsteak tomato, rough chopped
1 large, red bell pepper, rough chopped
2 celery stalks, rough chopped
2 fresh garlic cloves
about 5 large basil leaves (more if they are small in size)
* Optional add-ins: red chili flakes, jalapeno pepper or chili powder for extra ‘heat’.
To make the ‘noodles’ first peel the zucchini, and then using either a spiralizer or a julienne vegetable peeler, make your zucchini noodles. If you don’t have a spiralizer or julienne vegetable peeler, you can shred the zucchini, but it won’t have the same noodle-like texture. Arrange your zucchini ‘noodles’ on a plate or in a bowl.
Once the sundried tomatoes are rehydrated, remove them from the water and place them in a blender or food processor along with the remaining sauce ingredients. Blend until desired sauce consistency is reached. Puree for a smoother marinara consistency and pulse for a chunkier marinara consistency. Pour the marinara sauce over your zucchini noodles, season with sea salt and pepper to taste and serve.