Zucchini Pasta Marinara

By Gena Hamshaw
July 9, 2014
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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)
  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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