INGREDIENTS:
2 pints cherry tomatoes
2 teaspoons dried oregano
1 teaspoon dried rosemary
2 tablespoons lemon juice
2/3 cup olive oil
1 teaspoon salt
*2 zucchini, shredded into thin strips
1. Set the zucchini aside.
2. Take all of the remaining ingredients and blend until smooth. Heat this sauce in a pan. (Makes about 3 cups)
3. Place “zucchini noodles” in a serving bowl and pour marinara over and toss gently.
* NOTE: As an option, you may first cook the zucchini in olive oil or coconut oil if you prefer.
Tags: celiac, celiac disease, Fiber, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, noodles, Tina Turbin, vegan, zucchini, zucchini noodles
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