• Prepare zucchini noodles by julienning or spiralizing 2 large zucchinis. Toss with 2 teaspoons sea salt and set aside to drain.
• Heat 2 tablespoons cooking oil in a medium pot over medium-high heat. Add 2 chopped onions and cook for 10 minutes until browned, stirring frequently.
• Add 3 smashed cloves of garlic to the pot and cook for 2 more minutes until fragrant.
• Transfer the cooked onions and garlic to a blender. Add the 28 ounce can of diced tomatoes and blend until smooth.
• Pour the blended sauce back into the pot. Stir in 2 teaspoons honey or coconut sugar, 1 teaspoon balsamic vinegar, and 1 teaspoon sea salt. Heat the sauce until warm.
• Rinse the prepared zucchini noodles under hot water. Gently squeeze handfuls of the noodles to remove excess moisture.
• Serve the zucchini noodles topped with the warm marinara sauce. Garnish with optional Parmesan cheese or nutritional yeast.

Sauce Preparation

• In a medium pot, heat 2 tablespoons of cooking oil over medium-high heat. Add 2 chopped onions and cook for 10 minutes until browned, stirring often.
• Add 3 smashed cloves of garlic and cook for an additional 2 minutes.
• Transfer the onion and garlic mixture to a blender. Add the 28 ounce can of diced tomatoes and blend until smooth.
• Return the sauce to the pot. Stir in 2 teaspoons of honey or coconut sugar, 1 teaspoon of balsamic vinegar, and 1 teaspoon of sea salt. Heat until warm.

Noodle Preparation

• Julienne or spiralize 2 large zucchinis. Toss them with 2 teaspoons of sea salt and let them sit.
• Rinse the salted zucchini noodles under hot water. Gently squeeze handfuls to remove excess moisture before serving.