Here’s a simple summer salad of zucchini noodles with fresh corn, embellished with bell pepper and dill. Zucchini noodles (AKA spiraled zucchini) are a fantastic substitute for pasta when you want to cut back on carbs or simply like the idea of incorporating more veggies into your meals.
If you don’t have a spiralizer, you can purchase zucchini noodles in the produce section of well-stocked supermarkets. It will be a bit more expensive that way, of course. You can also make zucchini ribbons by using a vegetable peeler, though that doesn’t result in quite the same “noodle-y” texture.
Since this is a perfect mid- to late summer dish, I highly recommend using fresh corn rather than frozen for its seasonal sweetness and crunch. But if you’re feeling lazy, by all means, make this with frozen corn kernels (thawed and lightly steamed).
