A fresh tomato sauce is one that is cooked briefly, whereas a raw tomato sauce is uncooked. This could be an all-raw dish. If you’re going for an all-raw dish and have the time, salt the zucchini for half an hour first, then rinse and dry before tossing with sauce. This improves the texture and taste of the zucchini considerably.

1 T olive oil
1 medium zucchini, diced
3 cloves garlic, peeled and minced
2 medium tomatoes, (seeded) and finely chopped
2 T chopped parsley
3 T chopped basil
salt and pepper, to taste

4 medium zucchini
1/2 t salt

1. To make the sauce, heat the olive oil in a skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for a minute. Add the tomatoes, parsley, basil, salt, and pepper, and cook until heated through, a couple of minutes or so.

2. Meanwhile, bring a large pot of lightly salted water to the boil. Halve zucchini lengthwise. Place the halved zucchini on a cutting board, cut side down, and slice lengthwise into thin strips. Or, using a good vegetable peeler, make strips the length of the whole zucchini. Place strips into the boiling water and cook for three minutes. Drain well. Put in a large bowl, sprinkle with salt, and toss with the tomato sauce. Taste for seasonings. Serve.