Another winner from Thrive. You might have noticed I’ve been on a bit of a Thrive kick this past week. I trust that the recipes will be nutritionally sound and give us the goods we need, especially since I’m putting in some higher mileage recently. The recipe is really simple and super tasty. Because you’re using raw zucchini instead of traditional pasta, its a much lighter option that won’t leave you feeling over-carbed.
It goes something like this:
- 2 large zucchini (I used three smaller ones)
- 1/2 tbsp sea salt
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups sun-dried tomatoes, soak–mine were presoaked in olive oil and herbs (so good)
- 4 medium size tomatoes
- 2 cloves garlic
- 1 1/2 tbsp agave nectar
- 1/4 cup green olives
- 1/4 cup kalamata olives
- 1 cup fresh basil
- 1/8 cup tamari (or soy sauce)
- Shred the zucchini into thin strips with a peeler or with a spiralizer (I believe that is what I used on my food processor)
- Marinate zucchini with 2 tbsp olive oil and salt for 30 minutes
- In food processor, process the sun-dried tomatoes with the soaking water (I added about 1/4 cup water since I didn’t soak mine), 2 tomatoes, garlic, and agave nectar. Pour into a large bowl.
- Slice or chop the olives, dice the remaining tomatoes, chop the basil and add it all to the bowl.
- Add the remaining olive oil and the tamari and stir gently.
- Squeeze the excess water out of the marinated zucchini and toss it with the sauce to coat.