Summer Zoodles

We’ve combined all things fresh and bright for the low carb spaghetti that tastes just like summer.

30 minute cook time | Serves 2-4 | Suitable for: Lunch, Dinner

We love noodles! And if we can enjoy them without the guilt or the gluten, then that’s even better. Zucchini noodles a.k.a Zoodles are the perfect carb-free solution to satisfy your pasta cravings. For this recipe, we’ve combined all things fresh and bright for the ultimate summer plate.


Tomato Sauce 

  • 2 cups cherry tomatoes, halved into two 
  • 10 garlic cloves, minced
  • 2 tablespoons olive oil

Zoodle Mixture 

  • 1-2 medium-sized zucchinis spiralized with a spiralizer or sliced thinly with a peeler 
  • 1 fresh, cooked corn removed from the cob 
  • 1 medium-sized white onion, diced
  • 4 tablespoons olive oil 
  • ½ teaspoon salt or as needed
  • ¼ teaspoon pepper or as needed
  • 4 tablespoons parsley, finely chopped
  • 4 tablespoons basil, finely chopped 
  • Parmesan cheese as needed (optional)

Tools and Equipment

  • Spiralizer or vegetable peeler 
  • Chef’s knife 
  • Chopping board
  • Measuring spoons and cups 
  • 1 medium-sized pot 
  • Tongs

Get your prep on! For quick and seamless cooking, always read through the recipe first and understand every step. Wash, cut, measure and weigh all your ingredients before you begin cooking. Then place all the ingredients on a single tray. Never measure as you go. 

If you don’t have a spiralizer

  1. Using a vegetable peeler, peel your zucchini into long thin strips - the more pressure you put using the peeler, the thicker your zoodle will be.
  2. Stack these strips on top of each other and using your chef’s knife, cut into  long, noodle-like thin strips - set aside. 

To make your tomato sauce

  1. Heat a medium-sized pot to medium-high heat, once the pan is hot, place 2 tablespoons of olive oil and add your minced garlic. Sauté for 1-2 minutes until slightly softened and fragrant, mix frequently to avoid burning. 

  2. Add your halved cherry tomatoes to the pot and stir occasionally for 3 minutes, this should be bubbling. Using the back of your wooden spoon, crush the tomatoes slightly to create a sauce. Season with the salt and pepper remove from the heat - taste and adjust seasoning as needed! Transfer the cooked sauce to a bowl and set this aside. Keep the same pot used, do not wash this yet. 

To finish the dish

  1. Heat the same pot used to make the sauce. Once hot, add the remaining 2 tablespoons of olive oil then add the onions and sauté for 2-3 minutes until onions are translucent and fragrant.

  2. Add the corn and sauté for another 2 minutes. 

  3. Add the zoodles and sauté for 1 minute using your tongs so you do not break the strands of Zucchini.  Add your herbs and season with 1/2 teaspoon of salt, add more if needed, remove from heat and toss half of the tomato sauce into the zoodle mixture. Always taste to adjust seasoning.

  4. Plate the dish in a platter to share or portion in individual bowls. Place the zoodle mixture first then top with the remaining tomato sauce. Garnish with herbs or parmesan cheese if desired. Serve and enjoy!