Zucchini stands in for pasta in this raw dish. Susan Bowen says you can cut the zucchini into any shape; she likes using a spiral vegetable slicer or mandolin slicer. The recipes calls for dry sun-dried tomatoes, which need to soak. For a richer sauce, use oil-packed sun-dried tomatoes, well drained. Recipe may be halved.

1. Place sun-dried tomatoes in a medium bowl and cover with water. Soak for at least 1 hour, up to overnight. (Skip this step if using drained oil-packed sun-dried tomatoes.)

2. Drain sun-dried tomatoes and discard liquid. Transfer to a food processor or blender and combine with fresh tomatoes, lemon juice, salt, onion, garlic, dates, and basil. Blend until just combined or smooth — texture can be just chopped or a smooth puree, according to your preference.

3. Use a vegetable peeler to cut the zucchini into thin ribbons. Place in a large bowl. Add the sauce, toss to coat the zucchini, and serve immediately.

Source: Fresh Magazine September, October 2010