Author Notes
Everyone wants to be healthier and eat more greens. This is a fun way to eat “pasta” that has no carbs! It’s all zucchini! So yummy and healthy, you won’t even know the difference! —Always A Twist
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Ingredients
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3 pieces
Medium thickness zucchinis, spiralized (or julienned into long strips on a mandolin)
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1 cup
Grape or cherry tomatoes, halved
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1 tablespoon
Olive oil
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2 pieces
(cloves) Garlic, chopped
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1/3 cup
Frozen corn
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2 tablespoons
Sundried tomatoes (I use the ones from Trader Joes in oil, but you can use any brand)
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3 pinches
Salt
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2 pinches
Crushed red pepper
Directions
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Heat oven to 350F. Place tomatoes mixed with 1/2 the chopped garlic, olive oil, a pinch of salt and fresh cracked pepper into an oven safe dish. Roast tomatoes for 12-13 minutes.
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Heat a pan and add sundried tomatoes with oil.
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Add garlic to this and saute for 1-2 minutes.
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Next, add frozen corn and saute for an additional 4-5 minutes on medium flame (or until corn is cooked through).
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Add zucchini to pan along with salt and crushed red pepper (according to taste), and mix with tongs lifting zucchini strands to make sure the corn mixture gets incorporated; cook together for 2-3 minutes for a more al dente texture, or 4-5 minutes for a softer spaghetti texture.
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Plating: Place zucchini spaghetti into a plate or bowl and place half of the roasted tomatoes on top of each zucchini portion.
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Garnish with a few torn basil leaves if desired and a few shaves of Parmesan or Grana Padano cheese.
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