Cherokee Tribal Food Distribution Program

Zucchini Noodles with Tomatoes and Corn

Zucchini Noodles with Tomatoes and Corn

Course Dinner, Lunch
Servings 4


For the Salad

  • pounds 4 medium-sized zucchini spiralized (you can also use a potato peeler)
  • 2 ears sweet corn white or yellow, kernels removed from cob (or one can, drained)
  • 1 dry pint cherry tomatoes halved

For the Vinaigrette

  • ¼ cup champagne vinegar or cider vineger
  • ¼ cup olive oil
  • 1 clove garlic crushed or grated
  • ½ teaspoon kosher salt
  • ¼ teaspoon granulated sugar

For Garnish

  • ½ cup basil leaves loosely packed
  • ½ cup Parmesan cheese optional


  • In a salad bowl or wide pasta serving bowl, combine the zucchini, corn, and tomatoes.
  • In a small (1- to 2-cup) jar, Tupperware, or other tight-lidded container, combine the vinegar, oils, garlic, salt, and sugar. Shake vigorously to combine.
  • Pour the vinaigrette over the salad and toss to coat the zucchini "noodles" evenly.
  • Let stand for a few minutes until the noodles have softened enough to twirl on a fork. Sprinkle basil leaves and Parmesan cheese over the top of the salad just before serving.


Amount per serving
calories 272
total fat 16.7g 21%
saturated fat 3.8g 19%
cholesterol 7mg 2%
sodium 493mg 21%
total carbohydrates 23.6g 10%
dietary fiber 5.1g 18%
total sugars 10.1g
protein 9.3g
calcium 167mg 13%
iron 4mg 21%
potassium 889mg 19%
Keyword corn, pasta, salad, squash, tomatoes

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