Zucchini Spaghetti with Corn and Roasted Tomatoes

Thoughts & Inspiration

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!

My girlfriends bought the Premium Slicer for me for my birthday!  It's great and easy to use!  It's also small and gets the job done!  You can get it on Amazon.

Serves 2 

25 minutes

Ingredients

3 medium thickness zucchinis, spiralized (or julienned into long strips on a mandolin)
1 cup of grape or cherry tomatoes, halved

1 Tbsp olive oil

2 cloves of garlic, chopped

1/3 cup of frozen corn

2 Tbsp sundried tomatoes (I use the ones from Trader Joes in oil, but you can use any brand) 

Salt and pepper to taste
Crushed red pepper to taste


Optional Ingredients 
A few fresh basil leaves, torn
A couple shaving of either Parmesan or Grana Padano cheese

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. 

Heat a pan and add sundried tomatoes with oil.  Add garlic to this and saute for 1-2 minutes.  Next, add frozen corn and saute for an additional 4-5 minutes on medium flame (or until corn is cooked through).  Add zucchini to pan, with salt and crushed red pepper, 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.  

Plating:  Place zucchini spaghetti into a plate or bowl and place half of the roasted tomatoes on top of each zucchini portion.  Garnish with a few torn basil leaves if desired and a few shaves of Parmesan or Grana Padano cheese.