Zucchini "Pasta" with Slow-Roasted Tomatoes

So excited about this. My grandmother always serves zucchini with tomato sauce, and it's one of my favorite iterations. After selecting zucchini as this week's seasonal item, I wanted to keep those flavors in play while branching out on my own.

I saw online a suggestion to turn the zucchini into quasi-noodles, slicing them into wide, thin ribbons. Pasta without the carbs! So choice.

I just cooked it down a little in a large saucepan with some olive oil, seasoning it with citrus pepper.

Then I whipped up a fairly traditional pesto, and a creamy lemon sauce that was warped a little by my lack of cream, white wine, or broth, but finally brought into the realm of deliciousness. Especially after we pinata-ed open the can of smoked paprika and added it into the mix.

Mixed in both sauces with the "noodles," then topped with slow-roasted tomatoes and a sprig of parsley. Fun new way to serve zucchini!

Zucchini "Pasta" with Slow-Roasted Tomatoes
Serves 2-3.

2 zucchini, sliced into thin, wide ribbons (I used my mandoline!)
2 tablespoons olive oil
1 1/2 tablespoons citrus pepper seasoning

6 vine-ripe tomatoes, quartered
Salt
Pepper
1/4 cup balsamic vinegar

2 oz. pine nuts
1/2 cup fresh basil
1/4 cup olive oil
Salt
Pepper
1 teaspoon crushed red pepper
1/4 cup grated parmesan
1/4 cup flat-leaf parsley

1 tablespoon olive oil
1/4 cup diced yellow onion
Juice from one lemon
1/4 cup milk
1 tablespoon dry vermouth
1 teaspoon garlic powder
1/2 tablespoon smoked paprika
1 tablespoon butter

Parsley sprigs, for garnish

1. Preheat oven to 300. Spread quartered tomatoes over a rimmed baking sheet. Season with salt and pepper, then drizzle with balsamic vinaigrette. Roast for one hour, or until the skin is wrinkled.
2. In large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add zucchini spices and stir in citrus pepper. Cook until tender and starting to brown.
3. In food processor, combine pine nuts, basil, oil, salt, pepper, crushed red pepper, parmesan, and parsley. Process until fully combined. Add more olive oil if needed.
4. Now in a small saucepan, heat olive oil over medium-high. Add diced onion and cook until golden. Then add in lemon juice, milk, and vermouth. Bring to a boil, then reduce to medium. Stir in garlic powder and smoked paprika. Cook for five minutes. Then remove from heat and add butter, stirring until melted.
5. In a large bowl, mix zucchini, pesto, and lemon sauce. Top with roasted tomatoes and a sprig of parsley.
6. When eating, I recommend crushing up the tomatoes until the pasta. Enjoy!