BY CARRIE HIRSCH
1 teaspoon salt
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1/4 cup water
(1) 28-ounce can fire roasted crushed tomatoes
2 tablespoons capers, drained
Shaved Parmesan cheese
Rinse zucchini and trim off ends. Using a tapered grater with a handle, hold the grater down horizontally on a stable cutting board, then grate the zucchini lengthwise using the coarse (largest) holes or slice into thin strips using a sharp knife. Once the seeds appear in the cores, stop grating/slicing and discard or save cores for another recipe. Place noodles in a colander and toss with salt. Allowed to sit for 15 minutes then squeeze out excess moisture using your hands.
Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute then add noodles, and stir for 1 more minute. Add water and continue to cook for 5-6 minutes or until zucchini reaches desired tenderness - there should be no excess liquid. Heat fire roasted tomatoes in a small sauce pan. Arrange zucchini noodles in individual serving bowls, spoon on tomato sauce then sprinkle with capers and Parmesan.