Zucchini Pasta Marinara

July  9, 2014
Photo by Mark Weinberg
Author Notes

This is one of the simplest way to eat zucchini noodles, and one of the best. The marinara sauce is raw -- nothing more than blended tomatoes and some seasoning -- but in spite of that it manages to taste rich and complex. —Gena Hamshaw

  • Serves 4
  • 3 cups vine-ripened or heirloom tomatoes, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup sun-dried tomatoes, chopped (you can use tomatoes that are oil-packed and drained, or tomatoes that are dried and have been rehydrated in boiling water, then drained)
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup
  • 1/4 teaspoon sea salt (or to taste)
  • Black pepper, to taste
  • 1 teaspoon fresh thyme
  • 1/4 cup fresh basil, chopped, plus a few extra tablespoons for garnish
  • 3 tablespoons olive oil
  • 4 small zucchini, spiralized, peeled, or grated into noodles (see instructions)
In This Recipe
  1. Blend the tomatoes, pepper, sun-dried tomatoes, garlic, maple syrup, sea salt, black pepper, thyme, and basil in a blender or a food processor till relatively smooth. Drizzle in the olive oil with the motor of the machine running, and keep blending till the sauce is smooth. Season to taste, and set the sauce aside.
  2. Use a spiralizer, a vegetable peeler, or a box grater to cut your zucchini into noodle shapes. Divide the zucchini onto four plates, and top each with about half a cup of the marinara sauce. Garnish each plate with a tablespoon of chopped basil, and serve.

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.