ZUCCHINI “SPAGHETTI” with Corn and Cherry Tomatoes
- 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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