Zoodles with Sautéed Corn

Time: 15 min Yield: ~4-6 cups Recommended Tasting Size: 1/4 -1/2 cup

INGREDIENTS 2 medium sized zucchinis 2 cups of canned or frozen corn 4 scallions, sliced thin 1 Tablespoon olive oil 2 cloves of garlic, minced or grated 4 cups baby kale or spinach 1 teaspoon salt 1/2 teaspoon pepper Optional: pinch of red chili flakes, 4 ounces grated parmesan cheese, fresh basil

DIRECTIONS

1. Prep vegetables: spiralize zucchini, slice scallions and mince or grate the garlic.

2. Once everything is prepped, heat the stove to medium high. Add corn, scallions and garlic to pan and sauté for 3 minutes.

3. Add 2 Tablespoons water and cover, to steam for another 3 minutes. Spiralize the second zucchini.

4. Next, add both zucchinis, kale or spinach, and corn. Stir occasionally. Sauté until zucchini is cooked, then turn off burner and serve.

5. Top with parmesan cheese and / or basil.

6. Enjoy!