Zucchini Pomodoro

Wow, this is fabulous!  Relatively quick, very easy, and no cooking required as it’s all raw.  A fabulously refreshing dish for a warm day, yet the cayenne makes it warming for a cool night too (so versatile!)  You could possibly heat it up if you wanted a cooked dish, but I haven’t tried that to know how it goes.

You’ll need a vegetable spiraliser to make the zucchini ‘spaghetti’.  I bought mine from King of Knives, check it out here.  It’s really easy and fun to use, I can tell my salads are going to look pretty funky from now on 🙂

On to the recipe… this will make ALOT!  I halved the recipe for two of us, and only used maybe just over half the amount of zucchini spaghetti, and there’s a little bit of sauce left too.  If you don’t like much heat, you might want to halve the cayenne pepper also, though we quite liked it.  Smaller portions would make a great entree, but it works just as well as a main meal, which is how we had it tonight.  Certainly something different!

Zucchini Pomodoro

Ingredients:

• 6 zucchinis
• 2 1/2 cups of chopped fresh ripe tomatoes
• 12 sundried tomatoes, soaked in water to rehydrate, roughly chopped
• 1/2 cup cold-pressed extra virgin olive oil
• 3 cloves of garlic, peeled
• 3 fresh dates, pitted
• 2 tbs fresh basil or parsley (I used basil)
• 1/2 tsp cayenne pepper
• 1 tsp unrefined sea salt

Method:

Soak sundried tomatoes in warm water to rehydrate, and chop them roughly.  Spiralise the zucchini and place in a large serving bowl.

Blend or process the remaining ingredients until smooth.  Pour sauce over the zucchini ‘spaghetti’!

Source:  Food Matters, The Recipe Book by James Colquhoun, Laurentine ten Bosch and Emma Sgourakis