In large skillet over medium heat, heat olive oil and add garlic and sun-dried tomatoes. Sauté 5 minutes.

Stir in tomatoes and peppers and cook 5 minutes. (Note: If smoother texture for sauce is desired, smash tomatoes with fork in this step.)

Stir in strained tomatoes and mix well. Add paprika, laurel, salt and pepper. Cover and cook for 6-8 minutes.

Serve on top of the spiralized zucchini and garnish with fresh basil leaves.