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Zucchini Pomodoro

Zucchini Pomodoro

  • Author: Ingrid DeHart -
  • Total Time: 18 minutes
  • Yield: 4 1x


A quick, easy and healthy recipe made with garden fresh tomatoes blended into a tasty, raw tomato sauce and served with spiralized zucchini “noodles.”


  • 8 sun dried tomatoes, soaked
  • 68 small zucchinis
  • 3 cups fresh plum or Roma tomatoes, chopped
  • 1/2 cup extra virgin cold pressed olive oil plus 1 tablespoon for sautéing
  • 2 small cloves garlic, chopped
  • 1 teaspoon coconut sugar or 1 date
  • ½ teaspoon Celtic sea salt
  • ¼ teaspoon cayenne pepper
  • 4 tablespoons fresh basil, or parsley chopped


  1. Boil water in a small pot. Turn off the heat and add the sundried tomatoes. Let sit while you prepare the other ingredients.
  2. Create the zucchini noodles with a spirilizer or julienne tool, and place in a large serving bowl.*
  3. Drain and dry the sundried tomatoes.
  4. For the sauce, place tomatoes, sun dried tomatoes, ½ cup olive oil, garlic, coconut sugar, salt, cayenne in a blender or food processor and blend until smooth.
  5. Heat remaining 1 tablespoon olive oil in a large sauté pan. Add zucchini “noodles”.
  6. Sauté 2-3 minutes until zucchini has lost its rawness. Alternately leave the zucchini raw.
  7. To serve, place the sauce over the zucchini “noodles”.
  8. Top with fresh basil.


If your zucchinis are large they will release quite a bit of water when sautéed. To get rid of the excess water: Layer the zucchini into a mixing bowl, salting each layer lightly. Let stand for 20 minutes. Drain the zucchini in a colander, squeezing tightly to remove as much liquid as possible. Proceed to sauté them.

  • Prep Time: 15
  • Cook Time: 3
  • Category: Paleo, Raw, Vegan, Gluten Free, Dairy Free, Seasonal
  • Cuisine: Healthy Mediterranean