Cut the zucchinis into thin long strips using either a vegetable spiralizer or mandoline.

In a large pan, heat the olive oil over medium heat. Reduce the heat to low and add the garlic, oregano, and crushed red pepper. Stir with a wooden spoon and cook for 1 minute.

Add the diced tomatoes and cook for another 2 minutes over medium heat.

Add the limoncello, zest, and lemon juice. Stir and cook for 2-3 minutes.

In a large bowl, combine the zucchini noodles and the sauce. Gently toss to coat all the noodles. Salt and pepper to taste.

Optional- garnish with parsley and top with some parmesan cheese.