- Rehydrate the sundried tomatoes by soaking them in water for an hour. Strain and set aside.
- Using a mandolin or preferrably a spiralizer, slice the zucchinis in thin, spaghetti-like strips.
- Drain the zucchini to remove as much moisture as possible.
- In a food processor, combine all the sauce ingredients and mix until you've reached your desired texture.
- In a bowl, ladle the sauce on top of the sliced zucchni and enjoy!
The sauce can be kept in a mason jar for about ten days.