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.
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
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.
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