Ingredients
For the zoodles:
- 4 large zucchinis
- Salt
For the tomato sauce:
- 1/4 cup fresh tomatoes chopped
- 1/4 cup gluten-free saltines or other gluten-free crackers of your choice
- 2 tablespoons sun-dried tomatoes (packed in olive oil) chopped, plus extra for garnish
- 1 1/4 teaspoons garlic minced
- 1 teaspoon Italian seasoning
- 1/2 tablespoon oil from the sun dried tomatoes
- 1/2 tablespoon olive oil
- 1/2 teaspoon red wine vinegar
- Salt and pepper to taste
- Fresh basil (for garnish)
Instructions
- Use a 5-mm julienne blade on a mandoline and slice zucchini lengthwise to make long noodles.
- Toss the zucchini noodles with a good amount of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they release their moisture into the bowl.
- Combine all remaining ingredients (except the fresh basil) in a blender or small food processor and blend until you achieve a thick sauce.
- Squeeze the excess water out of the zoodles and place them into a bowl. Stir in the sauce making sure that the zoodles are well coated.
- Garnish with additional sun-dried tomatoes and fresh basil.
- DEVOUR!