Zucchini Spaghetti Recipe

Ingredients

• 2 large zucchini (cut with a julienne peeler or spiralizer)
• 2 teaspoons sea salt
• 2 tablespoons cooking oil
• 2 medium onions (chopped)
• 3 cloves garlic (smashed)
• 28 ounce can diced tomatoes
• 2 teaspoons honey or coconut sugar
• 1 teaspoons balsamic vinegar
• 1 teaspoon sea salt (more to taste)
• Optional: parmesan cheese or a little nutritional yeast (to serve)

Instructions

1. 1

   Salt: Place the julienned zucchini in a large bowl and toss with 2 teaspoons of sea salt. Set aside.

2. 2

   Saute: Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring frequently, for 10 minutes. Add the garlic and cook for 2 minutes more. You want the onion to be nice and brown.

3. 3

   Blend: Scrape the onion and garlic into a blender and add the diced tomatoes. Blend until smooth. Pour the sauce back into the pot and add the remaining ingredients. Heat until the sauce is warm.

4. 4

   Rinse the zucchini pasta well under hot water then gently squeeze handfuls of it to dry.

5. 5

   Serve the pasta with the sauce on top and a little parmesan cheese or nutritional yeast.