Saucy Zucchini

This recipe didn't really start to take shape until I added the avocado. It gave the sauce a lovely creamy texture.


1 cup sun dried tomatoes (measure out before soaking)
1 avocado
1 TBS extra virgin olive oil
1TBS basil (dried) I would have used fresh, but didn't have any at the time.
1tsp celtic sea salt
1tsp oregano
5 small garlic cloves
5 apricots (dried)
10 small zucchini (not bicycle pump sized)
2 cups of water (for soaking dried fruit)

 Soak dried tomatoes and apricots over night ( 8-12 hours) in water. It won't matter if you soak them both in the same container because both ingredients are going into the same recipe. DO NOT throw out liquid left over from soaking tomatoes and apricots you will need it when  mixing ingredients in blender.  Put tomatoes, apricots, avocado, and olive oil in blender and mix together adding half the water that was set aside from soaking. Then add garlic, salt, basil and oregano and add rest of liquid from soaking as you go. Blend until smooth.

Shred zucchini lengthways (to give it more of a spaghetti like appearance) pour sauce over zucchini as you would with traditional spaghetti. Serve and enjoy!