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21 day vegan kickstart plated zucchini noodles

Zucchini Noodles with Sun-Dried Tomato Sauce

Source: 21-Day Weight Loss Kickstart, by Neal Barnard, MD; recipe by Jason Wyrick of Vegan Culinary Experience. Simple and fresh, this dish is perfect for lunch! For extra staying power, drain and rinse a can of white beans to toss into this dish. Serve with warm whole-grain bread on the side.
Course Dinner, Lunch
Servings 2 servings


  • 2 zucchinis
  • fresh basil leaves to taste
  • 2 tsp pine nuts
  • 1 tomato chopped
  • ½ clove garlic
  • ½ cup sun-dried tomatoes
  • 1 tbsp. balsamic vinegar
  • ¼ tsp freshly ground black pepper
  • water as needed


  • Prepare the sauce: Add the tomato and garlic to the blender first, and then add the sun-dried tomatoes, balsamic vinegar, fresh thyme, and ground pepper. Add water, depending on how thick or thin you want the sauce.
  • Shave the zucchini lengthwise with a vegetable peeler. Do not discard the peel. It's part of the zucchini pasta!
  • Top the zucchini with the sauce and garnish with basil and pine nuts.


TRACY’S CHEF NOTE: 1-2 pitted dates, soaked in water for 10 minutes to soften, drained (optional) can be blended in with the tomatoes to sweeten the sauce a bit if you like.
Keyword gluten-free, vegan
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