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Zucchini noodles are quick to make, and they are healthy and delicious. Nearly everyone who tries them loves them! They are delightful tossed in many types of sauces, but this marinara version is one of the most satisfying because of the way the tomatoes complement the flavor of the zucchini. Plus, unlike cooked pasta, these noodles are alkalizing and very easy to digest!

Ingredients (serves 2)

• 2 zucchini, spiral sliced, shredded or cut into noodles with a vegetable peeler
  
  
• 1 medium tomato, diced
  
  
• 1/2 cup water
  
  
• 1/2 cup sun-dried tomatoes, soaked for an hour or so
  
  
• 1/2 tsp dry basil or ~1 Tbsp fresh
  
  
• 1/2 tsp dry oregano
  
  
• 1/4 tsp dry thyme
  
  
• 1 Tbsp balsamic vinegar
  
  
• 1 garlic clove
  
  
• 1 Tbsp olive oil
  
  
• Pinch salt and pepper, or to taste

Directions

• Set the zucchini noodles on a plate.
  
  
• Blend all the other ingredients until smooth, and pour the sauce over the noodles. Serve immediately.

Note: Please share your favorite recipes with other readers by adding them in the Comments section below.

Joanna Steven is co-author with Tonya Kay of raw vegan nutritional analysis eBooks available at Kayos Market. She contributes to the Raw Divas and Raw Mom websites, has been published in Get Fresh! and writes her own blog.

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