Zucchini Noodles w/ Tomato, Corn & Goat Cheese

Hi! Happy friday! Hope you are liking my posts for the Love Real Food challenge. I’ve been having fun cooking these dishes and they’ve all been quite tasty. You can see the whole collection here. While I’m enjoying this, I still like to make non-challenge posts, which I believe I mentioned in a previous post. Not to worry though, recipe #12 will be up later today πŸ™‚

I found this zoodle recipe (link here) which sounded delicious and I wanted to try it. I have prepared zoodles many times before too, all those posts can be found here. I ate this as a side dish for some pizza but it would be a good main meal with some added protein – chopped chicken, tofu, edamame.

This dish was so easy to make and came together in about 15 minutes. The hardest part was making the actual zucchini noodles because I have a hand-held spiralizer so I get a little wrist workout haha. Basically the only other prep work is a little bit of chopping. Very simple.

I made a couple small adjustments to the recipe. First was using 1/2 small red onion instead of shallot. I also switched up the spices a bit. I didn’t have any fresh basil, so I used 1/2 tsp dried basil as well as 1/2 tsp dried oregano and 1/4 chili flakes for a touch of heat.

These zoodles turned out well and tasted so good. Instead of sprinkling the goat cheese on top at the end, I actually mixed it in the pan to let it melt down and get super creamy. It almost made a sauce that nicely coated the zucchini and other vegetables. I also liked the amount of sweetness from the corn and tomatoes, and everything was just very colourful too. It was a very pretty (and delicious) side dish.


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