Raw Zucchini "Pasta" with Olive Tapenade
Recipe type: Vegan, Main Dish
Prep time: 
Total time: 
Serves: 4
  • 2 large zucchini
  • 1/4 tsp. salt
  • juice of one lemon
  • 1 tablespoon olive oil
  • 1/2 cup sun-dried tomatoes, packed in olive oil (do not drain)
  • 1/2 cup salt-cured black olives (pitted)
  • 1 teaspoon minced garlic
  • 2 tablespoons pine nuts
  • crushed red pepper, to taste
  1. To prepare the zucchini, use the julienne peeler to peel down each side until you get to the seeds. Discard the center, seedy part of the squash. Sprinkle the zucchini strands with the salt and lemon juice, and let it marinate for 15 minutes to "cook" the zucchini. Drain off any excess liquid, and toss the zucchini with the olive oil.
  2. In a food processor, pulse the sun-dried tomatoes, black olives, garlic, pine nuts, and crushed red pepper until you have a coarse paste. You will probably have enough salt from the olives, but taste and adjust, if needed.
  3. Serve the tapenade over the "pasta."
  4. Note: if you do not own a julienne peeler, use a regular vegetable peeler to cut the squash into ribbons.
Recipe by Seasonal & Savory at http://www.seasonalandsavory.com/2012/09/harvest-dinner-pairings-with-handcraft-wines.html