Servings: 2 to 4

4-6 zucchini - made into zoodles 4 to 6 zucchini - made into zoodles
2-4 cups of chopped cherry tomatoes (more if you want) 2 to 4 cups of chopped cherry tomatoes (more if you want)
2/3 cup sliced fresh basil ⅔ cup sliced fresh basil
6-10 cloves of garlic - minced 6 to 10 cloves of garlic - minced
2 cups diced onions 2 cups diced onions
1 cup sun dried tomatoes (oil free and salt free) 1 cup sun dried tomatoes (oil free and salt free)
Pinch of red pepper flakes Pinch of red pepper flakes
 
Toppings: subheading: Toppings:
chopped basil chopped basil
some balsamic glaze (1/4 tsp per plate) some balsamic glaze (¼ tsp per plate)
optional - kalamata olives or pine nuts optional - kalamata olives or pine nuts

dry fry the onions until they're browned through
add garlic stir through and cook for a minute
turn down heat to medium and add zoodles and tomatoes
once the zoodles start to get a little soft, add the sun dried tomatoes and mix through
add the red pepper flakes and the basil, and take off the heat, mix it in and let the heat of the dish heat through the basil
enjoy
You can add a little basil freshly chopped onto the top, some balsamic glaze, and optionally kalamata olives or pine nuts (if you're doing overt fats)

m.youtube.com/watch?feature=youtu.be&v=QEf9EIX5amY  m.youtube.com/watch?feature=youtu.be&v=QEf9EIX5amY