After hearing great feedback on the tomato-free salsas, I took it one step further to make tomato–free, pasta sauce! All using the nutritious and delicious zucchini we’ve talked about before.
Use this for pastas, pizzas, or a nice dip!
- 3 zucchinis
- 2 cloves garlic
- 1/2 onion
- 1/3 cup olive oil (may need less for the right consistency)
- 2 tsp dried basil
- 2 tsp dried oregano
- Dice zucchini and onions
- Mince garlic
- Heat and oil a skillet
- Add the cut, fresh vegetables
- Cover pan with a lid to steam until tender
- Remove pan from heat and let cool
- Add to a blender and puree
- Add dried basil and oregano
- Slowly add olive oil till desired consistency
GFCF, SF, EF, DF
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- EF – egg free
- Tomato free
Now you’re ready to serve it up with pasta or zucchini noodles, pizza or flatbreads, and more!
i love zucchinis! this will be great
it works pretty well actually
yeah i don’t miss the tomatoes at all
can we do this with bell peppers? feel like it would be good
you can try
this sounds like blasphemy, substituting for tomatoes
some people don’t do well with tomatoes, or bell peppers….nightshades
something in them causes inflammation. for some
nightshades sound so sinister
but they’re bright and colorful!
^that’s a good point right there. the more color the better!
Yes, i heard eating more colors gives you a wider variety of nutrients.
that’s so cool. plants really are amazing
should try going vegetarian
whoa slow your horses, meat is still pretty amazing
^I standby this message
phytochemicals! eating more colors from different plants provide more phtyochemicals that act as antioxidants
do french fries and potatoes count?? hahah