Zoodles with Tomatoes and Corn
This is an easy quick summer recipe that utilizes garden fresh zucchini and tomatoes. Zucchini Noodles, or Zoodles, are a gluten-free, low-carb, and a nutrient-packed alternative to classic pasta.
Serves: 2 mains or 4 sides
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients
2 cups zoodles, 1 10 inch zucchini
2 Tbs organic California olive oil
2 Tbs thinly sliced shallot
¼ Tsp kosher salt
1/8 Tsp fresh ground pepper
2 cups organic ripe cherry tomatoes, halved
1 fresh corn on the cobb, kernels sliced off
1 cup chopped basil leaves
Directions
Using a Juliann peeler or spiralizer, make the zoodles
In a large sauce pan or skillet, over medium, add the olive oil, shallots, salt, and black pepper, sauté until the shallots are softened.
Add the cherry tomatoes and corn kernels, sauté over medium heat for 10 minutes until the tomatoes start to soften and release their juices
Add the zoodles and basil, continue to sauté for 2 minutes tossing the zoodles to heat through. DO NOT OVER COOK, the zucchini will wilt and release lots of water.
Remove from heat
Serve immediately
Make it your own
Add thinly sliced 1 or 2 garlic cloves, step 3
Add a pinch of red pepper flakes for a little spice, step 3
Substitute frozen sweet or fire roasted corn for the fresh corn
Top with freshly grated Parmesan cheese
Leave out the corn or reduce by half the amount of kernels