Zucchini Pasta
2 medium zucchini Sauce½ cup water 1 tablespoon raw honey
2 Roma tomatoes, roughly chopped
2 sun-dried tomatoes 1 red bell pepper
⅓ cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 teaspoon kosher or sea salt Topping
¼ cup Kalamata olives, pitted and chopped
½ cup diced Roma tomatoes
½ cup finely chopped broccoli or red bell peppers
4 tablespoons grated Parmesan cheese (omit for DF)
Zucchini Pastan : Noodles can be a high quality meal when made from zucchini! Full of fiber, vitamins, and minerals, and naturally hydrating, zucchini make a great stand-in for more traditional pastas. Use this recipe as a base for your next pasta bar or as a Daniel Plan alternative at your next dinner party or potluck. This dish works nicely as a standalone entrée but also makes a great side dish for fish and chicken. 2−4 servings
1. With a mandoline, vegetable peeler, or a vegetable spiralizer, thinly slice zucchini into long julienne strips to form thin “noodles.” A mandoline set on the julienne blade is the easiest tool to use for this. Put the noodles in a large mixing bowl then set aside.
2. Combine all sauce ingredients in a blender (liquids first makes for an easier blend), and blend on high until smooth.
3. Pour the sauce over the noodles, and toss well until evenly coated. Top each serving with even portions of the toppings, and enjoy immediately. Optional: Prepare the noodles, sauce, and toppings in advance and store separately in the refrigerator for up to 5 days. Then for best results, when you are ready to enjoy, leave the items out until they warm to room temperature.
TIP If you plan to purchase a mandolin for easy, quick vegetable slicing, look for one with sturdy grips on the bottom and a rotating blade. The device also comes with a guard to protect your fingers. One trick is to purchase a gardening glove, and wear it when using a mandolin so you can get the most pieces out of each vegetable.
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