Nutrition per serving may change if servings are adjusted.
12 medium roma tomatoes, sliced ⅛ inch thick
3 tablespoons white wine vinegar
2 tablespoons light mayonnaise
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon black pepper
4 cups long thin shreds zucchini (see Tip)
¾ cup canned no-salt-added cannellini (white kidney) beans, rinsed and drained
6 tablespoons thinly sliced green onions
¼ cup snipped fresh basil
2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
¼ cup pine nuts or chopped walnuts, toasted
Preheat oven to 225°F. Line two baking sheets with parchment paper. Arrange tomatoes in a single layer on prepared baking sheets. Bake 1 hour. Transfer one-fourth of the tomatoes to a blender; set aside. Turn the remaining tomatoes over; bake 75 minutes more or until dried but still slightly soft. Cool on baking sheets on wire racks.
To prepare the dressing: Add vinegar, mayonnaise, garlic, salt, and pepper to tomatoes in blender. Cover and blend until smooth.
In a large bowl, combine zucchini, beans, onions, basil, and oregano.
Chop the remaining tomatoes and add to zucchini mixture. Drizzle with dressing; toss to coat. Sprinkle servings with nuts. Serve immediately.
Tip: To make long thin shreds, trim off ends of zucchini. Run a julienne peeler along the full length of the zucchini. Or use a vegetable spiral slicer to make zucchini "noodles." You can also cut the zucchini into long thin strips by hand, or use a vegetable peeler to make long, thin zucchini ribbons.