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ZUCCHINI “SPAGHETTI” with Corn and Cherry Tomatoes
Amanda Haas
5
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Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Servings
4
People
Ingredients
1x
2x
3x
3
large zucchini
1⁄4
cup
[60 ml] extra-virgin olive oil
Kernels from 2 ears corn
2
cups
[330 g] cherry tomatoes
2
garlic cloves, minced or grated
1⁄2
cup
[60 g] grated Parmigiano-Reggiano, plus more for garnish
Kosher salt
Freshly ground black pepper
Notes
Use the finest blade of a spiralizer to shred the zucchini into noodles.
In a large nonstick skillet over medium-high heat, warm the oil. Add the corn kernels and tomatoes and cook, stirring occasionally, until the corn is lightly cooked and the tomatoes begin to burst, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the zucchini and cook until just tender, about 2 minutes. Remove from the heat, and stir in the Parmigiano-Reggiano. Season with salt and pepper, sprinkle with additional Parmigiano-Reggiano, and serve immediately.
Reprinted from The Vibrant Life: Eat Well, Be Well by Amanda Haas with permission from Chronicle Books, 2019. Photographs © Erin Kunkel.
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