Zucchini Noodles with Cherry Tomatoes and Corn

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Zucchini Noodles with Cherry Tomatoes and Corn, via Eat the Vegan Rainbow

Who ever invented a spiralizer deserves one of those Breakthrough Technology prizes – future generations of parents will not know the painful process of getting kids to eat zucchini or summer squash, or even beets because with this magical machine all kids will be diving into is spaghetti, and who doesn’t love that!!!

What I like about zucchini noodles is that they cook really fast, they have a lovely texture, and a bit of chew to them – very similar to a broader noodle pasta variety, like fettuccine. The recipe here combines only a handful of ingredients and, once you have your zucchini noodles ready, it only takes 15 minutes from start to finish. So, it is ideal for a quick lunch, or a healthy dinner after a very, very busy day. It looks very glamorous, it tastes crisp and delicious, and you will get all your recommended daily servings of vegetables in one plate – but, hey, who’s counting those, right?

The easiest way to get zucchini noodles, or many other kinds of noodles, is to buy them from a grocery stores. Almost all I go to carry those, so grab them and try them. If you like them, stop grabbing them from the store and buy yourself a spiralizer. The gadget is going to pay iteself off after 5-10 times of use, depending on how much you spend, because buying zucchini and doing the spiralizing yourself is much, much cheaper – I did the math and came up with the number 5. It will cost you five times more to buy pre-spiralized veggies than to do it yourself… Plus, once you have a spiralizer you can do all sorts of fun stuff with it, like these Spiralized Oven Fries.

Hope you give this recipe a try!

Zucchini Noodles with Cherry Tomatoes and Corn

What you’ll need:

4 pieces of zucchini, medium sized, spiralized

1 onion, finely diced

10 oz (275 g) cherry tomatoes, washed and halved

1 1/2 cup frozen corn

Cooking spray

Fresh parsley, nutritional yeast, fresh or dry oregano, fresh or dry basil – these are all possible toppings for you to consider.

 

What you’ll do:

  1. Spray the bottom of a large and deep frying pan, or even a wok, with cooking spray and put over the medium high heat.
  2. Add the diced onions and brown for 3-4 minutes, until soft, slightly browned and translucent.
  3. Add the tomatoes and let them sauté for 3-4 minutes.
  4. Once the tomatoes are soft, add the corn and let it thaw as it cooks. No need to thaw it ahead of time. It will take about 5 minutes for corn to be ready for the next step.
  5. Add the zucchini noodles, mix everything gently together, and sauté for another 5 minutes. Serve immediately with a dash of fresh basil or a sprinkle of nutritional yeast on top!

Copyright © Eat the Vegan Rainbow, 2017

 

 

 

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