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Zucchini Noodles, Pine Nuts, Olives, and Tomato Relish

This is a more gourmet take on the classic “raw” zucchini pasta. This makes a great summery side dish or a light and satisfying entrée.


  • 4 large zucchini, thinly sliced with flat blade of a mandolin (should yield about 8 cups)
  • 1 teaspoon sea salt
  • 3 cups chopped tomatoes (heirlooms if possible)
  • 1⁄2 cup cured kalamata olives, pitted
  • 2 tablespoons apple cider vinegar
  • 2 dates, pitted
  • 1 teaspoon cinnamon
  • 1 teaspoon ground mustard
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt

  • Shaved Zucchini—Toss zucchini with sea salt. Allow to marinate for at

    least 10 minutes. Drain and pat dry before tossing with sauce. Tomato Relish—Pulse all ingredients in a food processor until well combined, but still slightly chunky. Assembly—Toss noodles with relish. Garnish with fresh basil, chopped kalamata olives, and pine nuts, if desired.


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