• 1 Zucchini, spiralized or julienned
• 4 tomatoes, (3 chopped for sauce, 1 left to garnish)
• ¼ onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp. basil
• 1 tsp. oregano
• 1 tsp. dried thyme
• 1 tsp. dried parsley
• 1 Tbsp. coconut oil
Salt and pepper to taste
Warm coconut oil in a skillet over medium heat.
Sauté onions and garlic for a few minutes then add chopped tomatoes and all other ingredients (minus the parsley).
Simmer on low heat for 15 to 20 minutes.
While sauce is simmering prepare the zucchini into thin noodles using a vegetable spiralizer or a Julienne peeler, and steam for 4 minutes (they soften very quickly so make sure you don’t overcook them).
When tomatoes are cooked down, toss in the parsley and simmer for a few more minutes.
Remove from heat. Pour sauce over zucchini noodles and serve.
Notes: 1 zucchini makes approximately 1 adult serving.
Drain zucchini well, they tend to carry a lot of moisture and may make the final dish watery if you don’t drain well.