Zucchini noodles

This is a raw food dish that is great for your bumper crop of zucchini. You can also heat up the sauce just to warm or hot, if you wish.

Zucchini Pasta with Chunky Tomato Sauce (from the book Whole Foods to Thrive by Brendan Brazier)

4 medium zucchini
1 tsp & 1/2 tsp salt
20 sundried tomatoes, soaked in warm water until soft (about 30 minutes)
1/2 cup soak water
2 roma tomatoes, chopped
1 medium garlic clove, chopped
2 heaping tbsp chopped fresh basil
1 heaping tbsp chopped fresh oregano
1 tbsp raisins
1 tbsp hemp oil
1/2 cup chopped walnuts or brazil nuts
pinch red pepper flakes

Trim the ends off zucchini and using a hand held vegetable peeler strip the zucchini into long strips like noodles and place into a colander (discard inner core and seeds) and toss with 1 tsp salt and let excess moisture drain for 30 minutes. Then wash squash to remove excess salt and let drain for 5 more minutes.

In a food processor, blend together the sundried tomatoes, 1/2 cup soak water, tomatoes, garlic, basil, oregano, oil, raisins and 1/2 tsp salt into chunky mixture. Add the nuts and pulse a few times to chop the nuts finely (but do not blend).

Toss the sauce with the zucchini noodles. You can serve immediately or warm the whole thing for 1 to 2 minutes.

I loved this dish cold on a hot summer day.