Smoky Zucchini Noodles with Charred Corn, Cumin Butter Tomatoes, Dill & Feta

If you’re like me and finding yourself with a courgette glut after a weekend harvest, this smoky zucchini noodle dish is a delicious and easy way to put them to good use. It’s light, summery, and packed with layers of flavour — all cooked in one pan.

A Fresh Way to Use Courgettes

I spent most of the day thinking about how to preserve our courgettes for later — can you freeze them, should you blanch them, what’s the best method? Then I remembered a zoodle salad I made long ago. That memory sparked the idea to spiralize the courgettes for dinner. It turned out to be the perfect solution: a simple, satisfying dish that also inspired me to look into freezing spiralized courgettes for future meals. (It turns out you can blanch them briefly and freeze them — something I’m definitely going to try soon.)

Back to tonight’s dinner: I started with a base recipe I found in one of my cookbooks, but I wanted to amp up the flavour. I borrowed a trick I learned from Noor Mahmoud’s Lugma — cooking tomatoes in butter with cumin. This technique brings an incredible depth and warmth to the dish. I also charred the sweetcorn in a dry pan to add a smoky note. The courgettes are cooked gently to keep them tender but not soggy, and everything is brought together with fresh dill and salty crumbled feta.

It’s the kind of dish that feels like summer in a bowl — quick, fresh, and completely satisfying.

Why You’ll Love This Recipe

• One-Pan Cooking: Minimal fuss, maximum flavour.

• Perfect for Summer: Great for using homegrown courgettes and sweetcorn.

• Packed with Flavour: Smoky, buttery, herby, and tangy from the feta.

• Quick and Easy: A simple weeknight dinner that comes together fast.

Smoky Zucchini Noodles with Charred Corn, Cumin Butter Tomatoes, Dill & Feta

Ingredients:

100 g frozen sweetcorn

20 g butter

350 g cherry tomatoes, halved

½ teaspoon cumin seeds

½ teaspoon salt, plus extra for seasoning the courgettes

2 large courgettes (around 1 kg), spiralized

Leaves from a 25 g bunch of fresh dill

200 g feta cheese, crumbled

Freshly ground black pepper, to taste

Method:

1. Char the Corn:

   
   

   Heat a large dry pan over medium-high heat. Add the frozen sweetcorn and cook, stirring occasionally, until well-charred and smoky. This step brings out a lovely sweetness and depth. Transfer the corn to a large mixing bowl.

   
   

2. Make the Cumin Butter Tomatoes:

   
   

   In the same pan, melt the butter over medium heat. Add the cherry tomatoes, cumin seeds, salt, and water. Cover with a lid and cook for 10 minutes until the tomatoes begin to soften.

   
   

   Remove the lid and cook for another 4 minutes until most of the liquid has evaporated and the tomatoes are soft and jammy. Transfer the tomatoes to the bowl with the corn.

   
   

3. Cook the Courgette Noodles:

   
   

   Return the pan to the heat. Add half of the spiralized courgettes and season with ½ teaspoon salt. Cover with a lid and cook for 5 minutes until just tender. Repeat with the remaining courgettes and salt.

   
   

   Add the dill and cook for another 2 minutes to gently wilt the herbs.

   
   

4. Assemble the Dish:

   
   

   Add the cooked courgettes to the bowl with the corn and tomatoes. Crumble in the feta and mix gently to combine. Season with freshly ground black pepper to taste.

   
   

5. Serve and Enjoy:

   
   

   This dish is lovely served warm or at room temperature. Perfect on its own or as part of a summer spread.

Final Thoughts

If you’re looking for new ways to enjoy your summer courgette harvest, this recipe is one to bookmark. It’s quick, fresh, and full of bright, smoky, and buttery flavours that come together beautifully.

If you try this recipe, I’d love to hear how it turned out for you — feel free to leave a comment below and share your tips or variations!

Happy cooking!