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Categories:Viewed: 45 - Published at: 6 years ago
Ingredients
- 3 pieces Medium thickness zucchinis, spiralized (or julienned into long strips on a mandolin)
- 1 cup Grape or cherry tomatoes, halved
- 1 tablespoon Olive oil
- 2 pieces (cloves) Garlic, chopped
- 1/3 cup Frozen corn
- 2 tablespoons Sundried tomatoes (I use the ones from Trader Joes in oil, but you can use any brand)
- 3 pinches Salt
- 2 pinches Crushed red pepper
Method
- 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 along with salt and crushed red pepper (according to taste), 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.
