Recipe courtesy of Ani's Raw Food Essentials
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Zucchini
Total:
45 min
Prep:
45 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
45 min
Prep:
45 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry. 

Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste. 

Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil. 

Photograph by Kate Sears

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