Zucchini Noodles with Tomatoes and Corn
Ingredients
For the Salad
- 1½ 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
Instructions
- 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.
Notes
Amount per serving
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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
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calcium 167mg 13%
iron 4mg 21%
potassium 889mg 19%
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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
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calcium 167mg 13%
iron 4mg 21%
potassium 889mg 19%
