Tomato, Corn and Goat Cheese Spiralized Zucchini "Pasta"

1. With a spiralizer kitchen tool, spiralize two large zucchini into spaghetti-size noodles. If you don't have a spiralizer, you can use a julienne peeler instead.
2. In a medium-sized skillet, heat the olive oil over medium heat. Add the shallot and cook until softened, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 min.
3. Add the corn, grape tomatoes, and basil. Season to taste with salt and pepper, stirring occasionally as you cook until heated through. When hot, turn off heat and sprinkle 1 tablespoon of crumbled goat cheese over top. 

1. In a separate large skillet, heat the remaining oil over medium-high heat. Add the zucchini noodles and toss as you cook (using tongs makes this easier). The zucchini noodles don't take long to cook - toss for about 3 to 4 minutes then add in the corn, tomato, shallot, and cheese mixture. Toss to combine then remove the pan from heat. (Note - if you julienned the noodles, only cook for 2 to 3 minutes as these noodles are thinner and cook faster than spiralized noodles). 
2. Divide noodle dish into two bowls, garnishing with remaining goat cheese and additional basil, if desired. Serve immediately. 

​Note: You can add shrimp to this dish, or serve alongside grilled chicken.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.