This dish is SO incredibly healthy with more flavor than you would ever expect.
Prep Time10mins
Cook Time5mins
Total Time15mins
Course: Main Course
Cuisine: American, Italian
Keyword: Marinara, Pasta, Zoodles, Zucchini
Servings: 1
Ingredients
1 ¾poundGreen Zucchini
3/4poundHeirloom or Campari Tomatoes
½ cupSun Dried Tomatoes
2tbspGreen Onionschopped
½cupRipe Cantaloupe or Honeydewcubed
2tbspSoy Sauce or Coconut Aminos to make it Whole 30
2tbspExtra Virgin Olive Oil
1tbspTomato Paste
2clovesRoasted Garlic
¼cupFresh Basilchopped
1tbspFresh Thymechopped
½tspFreshly Cracked Pepper
¼cupRed Bell Pepperchopped
Zest of 1 Lemon
Juice of 1 Lemon
¼tspRed Chili Flakes
1tbspHoneyomit if whole 30
Juice of ½ orange
Instructions
Use the Chelsydale Peeler to make your zucchini noodles. Put zucchini noodles in a strainer ad toss with 1 teaspoon of salt. Let the excess water drain while you make the sauce.
Add all the remaining ingedients to a blender, and puree until smooth. Check for seasoning, you may need more lemon juice or soy sauce, you want the sauce to pop and be aggressively seasoned since it’s raw.
Add the zucchini noodles to a large bowl and toss to combine. Add enough of the marinara sauce to coat the noodles and toss well (you will have extra). Plate the noodles and garnish with a good drizzle of extra virgin olive oil and some fresh chopped basil. Sauce can be made 1 day ahead and stored in the fridge.