• 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.

  
  

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.