Chances are high that when picking up your CSA or while shopping your local farmers market, you’ve noticed an abundance of zucchini. The delicious summer squash is at its peak—and luckily it can be prepared countless different ways to keep your taste buds excited.
One of registered dietitian Danielle Omar’s favorite preparations for zucchini is using it to create vegetable noodles. We tried this trick a few months ago, and the result here is just as flavorful. Subbing fresh veggies for prepackaged pasta makes for both a fun time in the kitchen and a healthier meal.
“This delicious, high-fiber dish makes use of all the gorgeous summer produce available now—fresh corn, zucchini, and tomatoes,” says Omar. “It also works well with any kind of corn you have on hand: roasted, grilled, steamed, frozen, or even canned. It’s a great side dish with grilled shrimp or salmon and can be prepared in less than 15 minutes.”
Lemony Zucchini Noodles With Cherry Tomatoes and Roasted Corn
Serves 4
Nutrition per serving: 190 calories, 5 grams protein, 30 grams carbohydrates, 8 grams dietary fiber, 11 grams sugar, 8 grams total fat, 1 gram saturated fat, 165 milligrams sodium.
Ingredients:
4 zucchini
2 tablespoons olive oil
¼ teaspoon salt
1½ teaspoons fresh lemon juice
½ teaspoon lemon zest
1½ cups corn, roasted, grilled or steamed
2 cups cherry tomatoes, halved
Handful fresh basil, diced
Directions:
1) Heat oil in large sauté pan and add tomatoes, salt, and lemon zest. Sauté for 5 to 6 minutes, or until tomatoes start to break apart.
2) Add corn and cook for 3 to 4 minutes more, then stir in lemon juice and basil.
3) While sauce is cooking, spiralize or julienne zucchini and place in a large mixing bowl.
4) Add tomato sauce to zucchini and toss to combine. Serve immediately.
Have a healthy recipe to share? E-mail us at wellbeing@washingtonian.com.
Find Chris Campbell on Twitter at @campbler.
