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ZUCCHINI “SPAGHETTI” with Corn and Cherry Tomatoes

By July 21, 2022No Comments
ZUCCHINI “SPAGHETTI” with Corn and Cherry Tomatoes

ZUCCHINI “SPAGHETTI” with Corn and Cherry Tomatoes

Amanda Haas
5 from 1 vote
Prep Time 10 minutes
Cook Time 7 minutes
Servings 4 People


  • 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


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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