Description

Craving a fresh, colorful meal that’s perfect for summer? These Zoodles with Summer Vegetables are your ideal choice! Featuring zucchini noodles tossed with sweet mini peppers, cherry tomatoes, corn, and red onion in a light olive oil sauté, this dish is bursting with seasonal flavors and finished with a refreshing mint garnish.

Ingredients

Here’s what you need to make Zoodles with Summer Vegetables. Each ingredient adds to the colorful, light, and fresh magic.

Extra-Virgin Olive Oil (2 Tbsp): Enhances sautéing and adds richness.
Red Onion (1, thinly sliced): Provides sweet, savory depth.
Mini Peppers (12): Add sweet, colorful crunch (left whole or sliced, depending on preference).
Zucchini (4, cut into noodles): Forms the low-carb, gluten-free base.
Cherry Tomatoes (1½ cups, halved): Deliver juicy, sweet bursts.
Corn Kernels (1 cup, fresh or canned): Add sweet, tender texture.
Salt and Black Pepper (to taste): Season the dish to perfection.
Fresh Mint (⅓ cup, chopped): Offers a refreshing, herbaceous garnish.

Substitutions and Variations

Zucchini: Swap with yellow squash noodles or spaghetti squash for similar texture.
Mini Peppers: Replace with 1 large bell pepper (any color), thinly sliced.
Corn: Use frozen corn (thawed) or omit for keto (~3–4g net carbs per serving without corn).
Cherry Tomatoes: Substitute with grape tomatoes or diced Roma tomatoes.
Red Onion: Use shallots or green onions for a milder flavor.
Mint: Swap with basil, cilantro, or parsley for a different herbaceous note.
Keto Adjustment: Omit corn, reduce tomatoes to ¾ cup, and add ½ cup sliced mushrooms or avocado (~3–4g net carbs per serving).
Spicy Version: Add ½ tsp red pepper flakes or a sliced jalapeño with the onion.
Protein-Packed: Include ½ cup chickpeas, grilled shrimp, or chicken for a non-vegan option.
Vegan Cheese: Sprinkle with nutritional yeast or vegan Parmesan for extra flavor.

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Instructions

Step 1: Sauté the Onion

In a large sauté pan, heat 2 Tbsp extra-virgin olive oil over medium heat.
Add 1 thinly sliced red onion and sauté for 4–5 minutes until tender and slightly translucent.

Tip: Slice onion thinly for even cooking; stir occasionally to prevent burning.

Step 2: Cook the Vegetables

Add 12 mini peppers (whole or sliced), 4 zucchini (cut into noodles using a spiralizer), and 1½ cups halved cherry tomatoes to the pan.
Sauté for 4–5 minutes until the vegetables are tender but still crisp.

Tip: Spiralize zucchini just before cooking to avoid excess moisture; don’t overcook to keep zoodles al dente.

Step 3: Add Corn and Season

Stir in 1 cup corn kernels and toss to combine, heating through for about 1 minute.
Season with salt and freshly ground black pepper to taste.

Tip: If using canned corn, drain well; taste and adjust seasoning for balance.

Step 4: Serve

Serve the zoodles warm, garnished with ⅓ cup chopped fresh mint.

Tip: Garnish with mint just before serving for maximum freshness; serve immediately to maintain texture.