Zoodles with Summer Vegetables

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zoodles with summer vegetables 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.


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


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.

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