Zucchini Pasta with cherry tomatoes, fresh corn, and basil

Do any of you grow your own garden? If you are one that can raise your hand to this question, I'm super jealous! I can't wait until I have my own garden in my yard! I told Tim that's a must for the new house! Right now I grow herbs in containers and steal as much harvest from my parent's house as I can!

I made this zucchini recipe earlier this summer. I decided it was high time to get this baby posted because we're hitting the end of garden season. Many may be loaded up with zucchini and needing more ideas of how to use them all up.

I have a quick, delicious recipe for you involving lots of fresh garden goodies! I used my vegetable peeler to make some ribbons of my zucchini. Then I also shucked some corn and then halved some grape tomatoes to another another flavor dimension and pop of color. A quick saute in a pan and topped off with fresh basil, salt, and pepper and you have a healthy, fresh, nutrient packed dish!

Zucchini Pasta with cherry tomatoes, fresh corn, and basil 

2 cups zucchini, ribboned with a vegetable peeler
1 cob sweet corn, cut from the cob
1/2 cup cherry or grape tomato, halved
1 tablespoon olive oil or garlic infused oil
fresh basil
salt and pepper to taste

1. Heat oil in a skillet.
2. Add zucchini ribbons. Cook for just a couple minutes until slightly softened.
3. Add corn and tomatoes. Cook just for a minute or two to warm through.

4. Remove from heat and add fresh basil and salt and pepper.

If you're headed to the farmer's market this weekend, don't forget to pick up a couple zucchinis! Or if you are lucky enough to have your own garden, use the ones piling up on the countertop.