5 to 6 zucchinis
Himalayan pink sea salt
olive oil (optional)
1. Using a julienne peeler to slice the zucchini into noodles, when you reach the seeds stop.
2. Cut tomatoes into dice size.
3. Combine zucchini and diced tomatoes into a bowl and seasoning to your liking.
4. In a blender add 2 tomatoes and bell pepper. Blend until liquified.
Pour tomato sauce over zucchini. mix and enjoy