Quarter cherry tomatoes, chop basil, and mince garlic and onion. Spiralize zucchini.

Heat olive oil in a large sauté pan over medium low heat. Add in minced garlic and onion, and cook for 5 minutes, or until they begin to lightly brown.

Meanwhile, throw diced tomatoes in a food processor or blender. Pulse until mostly smooth.

Transfer both cherry tomatoes and pureed diced tomatoes to the pan. Add in fresh basil, 1/2 TSP of salt and 1/4 TSP of pepper. Cover, and cook for about 10 minutes, or until sauce thickens and the cherry tomatoes are nice and tender. Stir a few times while it's cooking.

Add zoodles, pine nuts and lemon zest to the pan. Toss together to combine, and allow to cook for just about 2 minutes, or until zucchini is a bit more tender, but not cooked and shrunk in size. Add in more salt and pepper if desired.

Distribute the zoodle recipe into 2-3 dishes to serve. Sprinkle grated mozzarella onto each dish, and serve with crusty fresh bread for dipping.