Zucchini Noodles With Feta & Basil Zucchini Noodles With Feta & Basil

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler/The Props

Spiral-cut zucchini makes a light and refreshing alternative to pasta and base for this dish. If you don't own a spiralizer, you can buy precut zucchini noodles in the produce section. You'll need about eight cups, or 600 grams, for this recipe.

  • Total time 20 minutes
  • Portion size 4 servings



Cut kernels from corncobs. In heatproof bowl, cover corn kernels with boiling water; cover and let stand until tender, about 10 minutes. Drain; rinse under cold water until chilled. Drain.

Meanwhile, using spiral vegetable slicer, cut zucchini into long ribbons; pat dry.

In large bowl, stir together garlic, vinegar, oil, mustard and salt. Add zucchini, corn, red onion, beans, basil, 3/4 cup of the feta and mint (if using); toss to coat. Sprinkle with remaining 1/4 cup feta and pepitas (if using).

Nutritional facts PER SERVING: about

  • Fibre 7 g
  • Sodium 504 mg
  • Sugars 7 g
  • Protein 12 g
  • Calories 308
  • Total fat 20 g
  • Potassium 802 mg
  • Cholesterol 27 mg
  • Saturated fat 7 g
  • Total carbohydrate 24 g


  • Iron 13
  • Folate 39
  • Calcium 15
  • Vitamin A 15
  • Vitamin C 65
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Lunch & Dinner

Zucchini Noodles With Feta & Basil