National Zucchini Day

Almond nutballs covered in chunky marinara with zucchini slices

Almond nutball before dehydrating

Almond nutballs after dehydrating

Chunky Marinara Sauce
2 ½ cup sun-dried tomatoes, soaked for 1 hour to soften, reserve soaking water
4 Roma tomatoes, seeded, roughly chopped
4 Medjool dates, pitted and soaked for 1 hour to soften
2 cloves garlic, minced
½ onion, roughly chopped
2 tablespoon Italian seasoning
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon pepper

Combine dates Roma tomatoes, garlic, onion, Italian seasonings and olive oil in a blender. Add sun-dried tomatoes, using soaking water to get the blender going. Puree until you reach a chunky consistency. Add sea salt and pepper.

Almond Nutballs

2 c almonds, soaked for 6-8 hours

1 clove garlic, minced

1/2 green sweet bell pepper, diced

1/2 yellow sweet bell pepper, diced

1/2 yellow onion, diced

1 small bunch flat-leaf parsley, finely chopped

1/4 c sundried tomato paste (recipe below)

In a food processor, grind almonds into pulp. Place in a large bowl and add remaining ingredients. Form into meatballs. Dehydrate for 4-6 hours until dry and firm.

Sundried tomato paste

1/4 c sundried tomato, soaked until soft, reserve water

1 clove garlic

3 T sundried tomato water

In a blender combine ingredients until it forms a smooth paste. Add more water as needed.

Zucchini slices

Cut 1/2 zucchini into 1-inch slices, sprinkle with olive oil, sea salt and pepper.

Author Notes:

In conjunction with National Zucchini Day it is also Put a Zucchini on your Neighbor's Porch Day.