Makes 2 servings
5 small-medium zucchinis (or two large ones)
2 tablespoons lemon juice
½ + 1/8 teaspoon sea salt, divided
1 tablespoon olive oil
1 medium white onion finely chopped
2 ½ teaspoons pressed garlic (approx. 5 cloves of garlic)
⅛ cup capers (drained)
¼ teaspoon fresh ground pepper
5 medium vine ripened tomatoes diced
1 tablespoon of water
4 large basil leaves chopped
Peel zucchinis with a vegetable peeler. When you get to the center where the seeds and flesh of the zucchini begin, stop peeling and set these parts aside for later use. Chop these insides into small pieces and add to the sauce when I add the onions.
Soak peeled zucchini noodles in ½ teaspoon sea salt and lemon juice for 30 minutes.
Put olive oil into pan and heat for 1 minute on low to medium heat.
Add onions and stir, allow onions to cook for 5-6 minutes.
Add garlic and 1/8 teaspoon salt.
Once garlic has been in for 1 minute, add capers and pepper.
Add tomatoes to pan and allow them to cook at a low heat until they appear to need water, about 10 minutes.
Add a tablespoon of water and stir. It may take some a few more minutes for the tomato to cook down.
Once the tomatoes are cooked, and the mixture looks like a chunky tomato sauce, reduce heat and add fresh basil.
Blend contents of pan in a blender for a smooth sauce, or leave as is. Taste and adjust sauce.
Rinse and squeeze the noodles dry with a paper towel, add to pan at a low heat and toss with sauce.
Drizzle with extra olive oil and cracked pepper to serve!
*Photo courtesy of Mikaela Reuben