Zoodles Might be the Best Thing to Happen to Dinner
Zoodles with Summer Vegetables
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Published Jul 14, 2016
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Print Recipe
Photo: Liz Andrew/Styling: Erin McDowell
You just took a trip to the farmers' market and now have enough zucchini, cherry tomatoes and corn to feed you for a week. Well, we know just what to do with it all: Make our recipe for zoodles (aka zucchini noodles) with summer vegetables. Best of all, it's ready in just 25 minutes.
Ingredients
2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
12 mini peppers
4 zucchini, cut into noodles (using a gadget like this)
1½ cups halved cherry tomatoes
1 cup corn kernels (fresh or canned)
Salt and freshly ground black pepper
⅓ cup chopped fresh mint
Directions
1. In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes.
2. Add the peppers, zucchini noodles and tomatoes, and sauté until tender, 4 to 5 minutes.
3. Stir in the corn and toss to combine. Season with salt and pepper.
4. Serve warm, garnished with mint.
Nutrition Facts
240 calories
9g fat
39g carbs
8g protein
18g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.