1. In a large saucepan or pot, add crushed tomatoes, chicken broth, Italian seasoning, and onion powder. Bring to a simmer, stirring occasionally, until it thickens.
2. Turn up heat and add in zucchini noodles. Don’t be afraid it if seems that there isn’t enough liquid for the noodles because the zucchini will release water and shrink once it starts to heat up. Cook for 3-5 minutes, stirring occasionally so that all zucchini cooks evenly, until your zoodles are cooked. Zoodles should be tender but still somewhat firm. If your sauce becomes too watery, you can drain some liquid out. If it isn’t liquid enough, you can add another 1-2 tablespoons of broth during the cooking.
3. Toss in cherry tomatoes and cook for about 1 minute. Serve.
Serving Size = 2 cups