Spiralize your zucchini using your Veggie Bullet or spiralizer of choice. Place them in a colander in a large bowl and generously sprinkle the zucchini with salt. Toss them with your hands and set aside. If working ahead, you may do this step several hours prior to cooking. The longer they sit, the more water will drain. If you're not working ahead, let them sit in the salt for at least 30 minutes.
Add the walnuts and the sun dried tomatoes to your food processor and pulse until a crumbly texture is achieved. Do not over process. Transfer to your sauce pot or deep skillet.
Working in small batches, add the remaining vegetables (onion, pepper, cauliflower, mushrooms) to your food processor and pulse until chopped, but not pureed. Transfer to the same pot as the walnut mixture and add all the seasoning.
Sauté over medium/high heat for 5-7 minutes until softened and reduced. Then pour in the tomato sauce and let simmer for 10-15 minutes.
Meanwhile, in a large skillet, add your zucchini noodles and sauté for approx. 2 minutes until softened. (Do NOT overcook, just warm them up.)
Serve each bowl of zucchini noodles with a generous scoop of sauce over top. Garnish with fresh basil, chili flakes or vegan parmesan cheese if desired.
If avoiding nuts, use pumpkin seeds/pepitas in place of walnuts.If avoiding oil, look for sun dried tomatoes in a vacuum sealed bag, in place of the kind that comes in a jar.Do not overcook the zoodles. You just want to heat them through and they're done.