Zucchini Ribbons with Raw Tomato Marinara

In a blender, combine the fresh tomatoes with the sun-dried tomatoes, basil, olive oil, lemon juice, date, garlic, thyme and parsley and puree until smooth. Season the sauce with salt and pepper.

Using a mandoline, cut the zucchini lengthwise into 1/8-inch slices, then cut the slices lengthwise into 1/8-inch strips resembling spaghetti. Transfer the zucchini noodles to a bowl. Add the marinara sauce, toss to coat and serve immediately.

One Serving 209 cal, 15 gm fat, 2.1 gm sat fat, 19 gm carb, 4.7 gm fiber.