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Zucchini Ribbons with Raw Tomato Marinara

 
Zucchini Ribbons with Raw Tomato Marinara
Image © Food and Wine
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.42

$1.42 per serving

100 people like this recipe

100 likes

This recipe is ready in 25 minutes

Ready in 25 minutes

spoonacular Score:97%

Spoonacular Score: 97%

 

If you have approximately 25 minutes to spend in the kitchen, Zucchini Ribbons with Raw Tomato Marinara might be an excellent caveman, gluten free, primal, and vegan recipe to try. For $1.42 per serving, you get a side dish that serves 4. One serving contains 189 calories, 4g of protein, and 14g of fat. Head to the store and pick up tomatoes, coarsley flat-leaf parsley, garlic clove, and a few other things to make it today. 99 people have tried and liked this recipe. It is brought to you by Food and Wine. Overall, this recipe earns a spectacular spoonacular score of 96%. Similar recipes include Zucchini Pasta with Raw Marinara Sauce, Raw Beet Marinara Sauce with Zucchini Noodles, and Zucchini ribbons with pesto and tomato.

Ingredients

Servings:
1.25 lb
1.25 lb diced tomatoes
diced tomatoes
2
2  sun-dried tomato halves
sun-dried tomato halves
0.5 cups
0.5 cups basil leaves
basil leaves
0.25 cups
0.25 cups olive oil
olive oil
1 Tbsp
1 Tbsp fresh lemon juice
fresh lemon juice
1
1  date
date
1
1  garlic clove
garlic clove
1 tsp
1 tsp thyme leaves
thyme leaves
1 tsp
1 tsp flat leaf parsley
flat leaf parsley
some
some kosher salt
kosher salt
1.75 lb
1.75 lb zucchini
zucchini
1.25 lb diced tomatoes
1.25 lb
diced tomatoes
2  sun-dried tomato halves
2
sun-dried tomato halves
0.5 cups basil leaves
0.5 cups
basil leaves
0.25 cups olive oil
0.25 cups
olive oil
1 Tbsp fresh lemon juice
1 Tbsp
fresh lemon juice
1  date
1
date
1  garlic clove
1
garlic clove
1 tsp thyme leaves
1 tsp
thyme leaves
1 tsp flat leaf parsley
1 tsp
flat leaf parsley
some kosher salt
some
kosher salt
1.75 lb zucchini
1.75 lb
zucchini

Equipment

mandoline
mandoline
blender
blender
bowl
bowl
mandoline
mandoline
blender
blender
bowl
bowl


Instructions

Read the detailed instructions on Food and Wine

Price Breakdown

Cost per Serving: $1.53
Ingredient
1 1/4 pound diced tomatoes
2 sun-dried tomato halves
1/2 cup basil leaves
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 date
1 garlic clove
1 teaspoon thyme leaves
1 3/4 pound zucchini
Price
$2.13
$0.26
$0.47
$0.64
$0.10
$0.08
$0.07
$0.11
$2.28
$6.14

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
189 Calories
4g Protein
14g Total Fat
14g Carbs
58% Health Score
Limit These
Calories
189
9%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
14g
5%

  Sugar
10g
11%

Cholesterol
0.0mg
0%

Sodium
74mg
3%

Get Enough Of These
Protein
4g
8%

Vitamin C
58mg
71%

Vitamin K
41µg
39%

Vitamin A
1770IU
35%

Manganese
0.59mg
30%

Potassium
918mg
26%

Vitamin B6
0.46mg
23%

Vitamin E
2mg
20%

Folate
72µg
18%

Fiber
4g
16%

Magnesium
57mg
14%

Vitamin B2
0.23mg
13%

Phosphorus
117mg
12%

Copper
0.22mg
11%

Vitamin B1
0.15mg
10%

Vitamin B3
1mg
9%

Iron
1mg
8%

Zinc
0.95mg
6%

Vitamin B5
0.58mg
6%

Calcium
56mg
6%

covered percent of daily need

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