Thinly sliced zucchini stands in for pasta in this garden-fresh dish that is bursting with flavor.
Zucchini noodles or zoodles are light, tasty and can be served with all kinds of healthful toppings.
Ingredients:
- 2 medium zucchini or yellow squash
- 3 medium fresh tomatoes
- 9 pieces unsalted, unsulfured, dried tomatoes, soaked in water to cover for at least 1 hour
- 2 cloves garlic
- 4 leaves fresh basil
- 2 teaspoons balsamic vinegar
Instructions:
Use a julienne peeler (or spiral slicer or regular vegetable peeler) to make long, thin strips of zucchini, and arrange on two plates.
Chop the fresh tomatoes roughly and place in a food processor with dried tomatoes and soaking water, garlic, basil, and vinegar. Pulse until you reach desired consistency. Spoon the sauce over the zucchini strips.
Nutrition Facts:
- Calories 113
- Protein 6 g
- Carbohydrates 23 g
- Total Fat 1.4 g
- Saturated Fat 0.3 g
- Cholesterol 0 mg
- Sodium 43 mg
- Fiber 6 g
- Beta-Carotene 1229 ug
- Vitamin C 67 mg
- Calcium 75 mg
- Iron 2.6 mg
- Folate 85 ug
- Magnesium 85 mg
- Zinc 1.3 mg
- Selenium 0.8 ug
