Tomato, basil and garlic zucchini spaghetti

Zucchini makes a great low calorie, low carb, gluten free, spaghetti/pasta alternative. Ofcourse, it doesn't taste like pasta but it's filling and when prepared well it can be very delicious. And, it's incredibly easy to make! All you need is a spiraliser or a julienne peeler (which I use), to make the zucchini into a spaghetti like form.

Serves 1:

For the tomato sauce, you will need:

• 6 tomatoes
• 1clove garlic
• 1-2 handfuls basil leaves.
• Sea Salt
• Nutritional yeast (optional)

What to do...

-Wash and place your tomatoes in a saucer with enough boiling water to cover them.
-Leave to boil for 10 minutes or so.
-Whilst waitng for them to boil, peel your zucchini, and place into a mixing bowl.
-Check your tomatoes. Once they are soft, strain and run them under hot water, so that you can then peel their skins.
-Process them in a food processor with basil, garlic, nutritional yeast.
-Blend until smooth.
-Pour the sauce over the zucchini. Taste and garnish with pepper and salt. (I also cut up fresh tomatoes and put them in as we had SO many tomatoes in the house I thought I'd use the oppurtunity to use them up)

I loved this dish warmed up (rather than raw), and I added kidney beans to make it a more hearty meal.