• 2 onions
  • ¼ cup olive oil
  • 2 lb. cherry tomatoes
  • 2 ears of corn
  • kosher salt
  • black pepper


  1. Cut the onions into quarter rounds. Sauté in the olive oil for 5 minutes.
  2. Add the cherry tomatoes, cover, and cook for another 15-20 minutes.
  3. Cut the corn kernels off the cob and add to the tomato mixture. Cook for 10 more minutes.
  4. Season with salt and freshly cracked black pepper to taste.
  5. Serve over zucchini noodles.

For the zucchini noodles:

  • 3 large zucchinis
  • 2–3 tbsp. oil
  • 1 tsp. kosher salt


To make zucchini noodles, you’ll need a spiralizer of some sort. Spiralize the zucchini and put it on a couple of pieces of paper towel. Cover with paper towel and press down to absorb some of the moisture. Let zucchini sit for 10–15 minutes. Replace the paper towel if necessary. To cook, place 2-3 tbsp. oil in a frying pan over high heat. Once the oil is very hot, add the zucchini and the salt, and toss it for 2 minutes or so. Be careful not to let the zucchini overcook and become soggy and watery. (Depending on the size of your frying pan, you might need to do the zucchini in several batches. You don’t want to overcrowd the pan.) Remove from pan; serve immediately.

Note: You can prepare the raw zucchini noodles a few days in advance. Store, refrigerated, in an airtight Ziploc bag, with a couple of pieces of paper towel.