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.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.