Start by spiralizing your zucchini. I used a spiralizer, but if you don't have one, you could use a vegetable peeler to slice the zucchini into long thin strips. To use a spiralizer, cut the ends off of the zucchini and then spiralize on the thickest setting.

Next slice the red onion into long thin strips.

Melt the butter in a skillet over medium heat. Once it has melted, crush the garlic with a garlic press and stir it into the butter. After one minute, add the red onion and white wine. Stir to combine, and let simmer for 5 minutes, stirring frequently. You want the onion to be slightly browned.

Then add the tomatoes and salt, and stir to combine. Let simmer for another 5 minutes, stirring occasionally. This will thicken the sauce.

Finally, stir the Parmesan and zucchini noodles to the sauce. Let the zoodles cook for 3 minutes, you want them to be warm, but still al dente.

Serve immediately.