Very Veggie Marinara Sauce with Zucchini Noodles
There are several ways to make zucchini noodles. It depends on what texture you desire at the time. I like variety, but the two I gravitate to the most are the Spirooli and the Zyliss julienne peeler.
I prefer the Zyliss peeler or the Cool Noodle Tool when I travel for ease of cleaning and the small size. I carry the Cool Noodle Tool with me in my purse since it’s so compact. It’s nice to have it along when I go out to eat and the salad that I order is too skimpy for your appetite. I just carry a zucchini, cucumber and a few carrots in my purse and voila…I have veggie noodles on my salad in less than a minute.
When making zucchini noodles, it's customary to use one medium zucchini per person. If you have any pieces of zucchini leftover after making the noodles, just add the leftover zucchini pieces to the sauce recipe.
Very Veggie Marinara Sauce
3 medium carrots, cut into 1 1/2" (3.75 cm) pieces
3 stalks celery, cut into 1 1/2” (3.75 cm) pieces
3 large tomatoes, seeds removed
3 Tablespoons (45 ml) dried tomato flakes or 4 dried tomato haves
3 Tablespoons (45 ml) dried red pepper
2 Tablespoons (30 ml) lemon or lime juice
1 teaspoon (5 ml) Himalayan salt
Place above ingredients with the leftover zucchini (from making the zucchini noodles) into the high-speed blender. Blend on high speed until smooth (about 15 seconds).
1 Tablespoon (15 ml) fresh oregano or 2 teaspoons (10 ml) dried oregano
1 Tablespoon (15 ml) fresh basil or 2 teaspoons (10 ml) dried basil
Pulse-blend the above spices into the sauce.