Author Notes
Spiralized zucchini noodles tossed with a homemade tomato sauce filled with mushrooms, onions, and fresh corn. This zucchini noodles dish is the perfect meal for warm lazy summer days. —Andrea Giang
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Ingredients
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1
large zucchini
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1-2 tablespoons
olive oil
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3-4
cloves of garlic
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1/2
medium sized onion, sliced
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1 cup
sliced mushrooms
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1 cup
corn kernels, fresh or frozen
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1
14.5 oz can diced tomatoes
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1/2 teaspoon
dried rosemary
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1/4 tablespoon
dried oregano
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1/4 teaspoon
dried thyme
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1 teaspoon
granulated sugar
Directions
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Add 1-2 tablespoons olive oil to a medium sized skillet over low heat. Allow the olive oil to heat for a minute before adding minced garlic. Use a spatula to move the garlic as it cooks to prevent it from become burnt.
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Once the garlic turns golden brown and aromatic, add the sliced onions. Stir the onions with the spatula and cook them until they become soft and brown on the edges.
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Next, add the sliced mushrooms and corn kernels. Cook them for a few minutes before adding the diced tomatoes. Season the tomato sauce with rosemary, oregano, thyme, salt, and sugar. Adjust the flavor to your taste.
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Pour the sauce over the spiralized zucchini noodles.
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Serve the noodles warm or cold.
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