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Zucchini and Grilled Corn Pasta with Chicken Sausage and Garlic-Basil Dressing

5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 2 ears of corn
  • 1 tablespoon olive oil + more to brush
  • 1 medium zucchini
  • 1 8 oz box penne pasta
  • 1 12 oz package pre-cooked sausage links I like Bilinski’s brand
  • 1.5 cups cherry tomatoes
  • salt and pepper
  • to garnish: grated Parmesan cheese
  • For the dressing:
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • ½ cup chopped fresh basil
  • 2 large garlic cloves sliced
  • salt and pepper


  • Preheat the grill to 450 degrees. Brush corn with olive oil and place on the grill over direct heat. Turn the corn every 5 minutes and cook until kernels are fork tender. Set aside.
  • Meanwhile, prepare your dressing. In a small bowl or dressing shaker, add the olive oil, garlic, basil, salt, and pepper.
  • Slice your zucchini through lengthwise, careful not to pierce past the center. Spiralize on Blade C and set aside.
  • Meanwhile, place a medium pot filled halfway through with water over high heat and bring to a boil. Once boiling, add your pasta and cook to your package instructions.
  • While pasta cooks, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and cook until browned, about 5 minutes. Immediately add in the zucchini and tomatoes, season with salt and pepper, and cook, tossing occasionally, until tomatoes burst and zucchini is softened to your preference, about 5 minutes.
  • In a large bowl, shave the kernels off one corn. Add the zucchini, tomatoes, pasta, and drizzle with dressing. Toss to combine.
  • Divide the pasta onto plates and shave the remaining corn ear over each plate. Garnish with Parmesan cheese, if using and extra pepper.