Marinara with Zucchini Noodles

Zucchini Noodles

• 5 small-medium zucchinis (or 2 large ones)
• 2 tablespoons lemon juice
• ½ teaspoon sea salt

Marinara Sauce

• 1 tablespoon olive oil
• 1 medium white onion, chopped
• 2 ½ teaspoons pressed garlic (approx. 5 cloves)
• ⅛ teaspoon sea salt
• ⅛ cup capers, drained
• ¼ teaspoon pepper
• 5 medium vine-ripened tomatoes, diced
• 4 large basil leaves, chopped

Zucchini Noodles

1. Peel zucchinis using a vegetable peeler, keeping the dark green outsides if desired. Stop peeling when you reach the seedy center and set those pieces aside.
2. Soak peeled zucchini noodles in salt and lemon juice for 30 minutes.
3. Rinse well before using.

Marinara Sauce

1. Heat olive oil in a pan over low-medium heat for 1 minute.
2. Add onions and cook for 3-4 minutes until softened.
3. Stir in garlic and salt, cooking for 1 minute.
4. Add capers and pepper, stirring well.
5. Add diced tomatoes and cook on low heat for about 10 minutes, stirring occasionally.
6. Add a tablespoon of water if the sauce begins to dry out. Continue cooking until the tomatoes break down into a chunky sauce.
7. Reduce heat and stir in fresh basil.
8. Blend the sauce in a blender for a smooth consistency or leave it chunky.
9. Rinse and squeeze the zucchini noodles dry with a paper towel, then toss them in the pan with the sauce over low heat.