Low Carb Zucchini Noodles with Pesto, Corn, and Tomatoes

A plate of zucchini noodles sauteed with corn, pesto, and tomatoes and mozzarella.

4.39 from 13 votes

Low Carb Zucchini Noodles with Pesto, Corn, and Tomatoes

This zucchini pasta recipe is a quick sauté of zucchini spaghetti noodles tossed with shallot, pesto, corn, and tomatoes for an easy and healthy zucchini noodle recipe.

Prep Time10

Cook Time5

Total Time15

Course: Vegetarian entree

Cuisine: American

Keyword: low carb zucchini noodles recipe

Servings:

Calories: 292.9kcal

Author: Susan Pridmore

Equipment

Ingredients

1 tablespoon extra-virgin olive oil
1 medium shallot minced
½ teaspoon Serrano pepper seeded, minced
1 teaspoon minced garlic
1 cup fresh corn kernels about 1 ear of corn
1 tablespoon pesto
½ teaspoon kosher salt
3 cups spiralized zucchini 2 - 3 medium zucchini
10 cherry tomatoes halved
⅛ teaspoon black pepper
¼ cup grated Parmesan cheese
lemon wedges optional

Instructions

Spiralize the zucchini.
Heat the olive oil in a large sauté pan over medium heat and sauté the shallot and Serrano pepper until the shallot lightly browns, about 3 minutes. Add the garlic and sauté for another minute.
Add the corn, pesto, and salt and toss to coat everything with the pesto. Sauté for 30 – 45 seconds.
Add the spiralized zucchini noodles. Sauté for about 1 minute while tossing the noodles in the pan to mix with the shallots, corn, and pesto. Continue to toss until the noodles relax into the pan and just begin to glisten. Don't cook longer than 1 ½ minutes.
Immediately turn off the heat and toss the zucchini pasta with the cherry tomatoes and cheese, about 20 -30 seconds. You only want to warm the tomatoes.
Serve immediately with a flurry of freshly ground black pepper, and some extra Parmesan cheese and lemon wedges on the side.

Notes

Be sure to check out the post for Tips for Success and Ways to Keep Zucchini Noodles From Being Soggy.

Nutrition