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

dairy freegluten freemeat & poultry
Zucchini and Grilled Corn Pasta with Chicken Sausage and Garlic-Basil Dressing

Zucchini noodles aren’t just for using as a noodle alternative, they’re great to stir into pastas as another way to enjoy zucchini! This summertime friendly pasta does exactly that!

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

When I first started this blog, I wouldn’t have dared to post a “regular” pasta recipe. I was basically screaming at the top of my lungs, “You don’t need to eat pasta anymore!” and that was just because that was my M-O: to get people to spiralize as a way to eat pasta!

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

However, things have changed, and I’ve realized over the years that there are more ways to enjoy zucchini noodles and one of those ways is to spiralize zucchinis into chip slices and use them as pasta salads, in salads, in soups, as pizza toppings, and even stirred into pasta dishes!

It’s quick, easy, and an enjoyable, quick-cooking zucchini shape to incorporate into your pasta dishes – ditch the cubes! What I love most about this dish is that it’s packed with summertime produce: corn, tomatoes, zucchini, and basil. You can literally shop for this one at the farmer’s market.

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

The dusting of Parmesan at the end is purely optional, but I think it adds a nice salty kick and complements the rest of the ingredients. And if you’re a vegetarian, ditch the chicken sausage or use an alternative, like No Evil Foods brand, which I’ve been loving lately.



Serves 4-6

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

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 2 ears of corn
  • 1 tablespoon olive oil + more to brush
  • 1 medium zucchini
  • 1 8oz box penne pasta
  • 1 12oz 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


  1. 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.
  2. Meanwhile, prepare your dressing. In a small bowl or dressing shaker, add the olive oil, garlic, basil, salt, and pepper.
  3. Slice your zucchini through lengthwise, careful not to pierce past the center. Spiralize on Blade C and set aside.
  4. 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.
  5. 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.
  6. In a large bowl, shave the kernels off one corn. Add the zucchini, tomatoes, pasta, and drizzle with dressing. Toss to combine.
  7. Divide the pasta onto plates and shave the remaining corn ear over each plate. Garnish with Parmesan cheese, if using and extra pepper.

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Kayla Keller says:
Is this dish supposed to be served hot or cold? Can’t wait to try!
Meaghan says:
You can definitely do either!
Mair says:
This is so good I've made it two days in a row! My husband said it's the best dish I've made in awhile and my 2 year old also loves it so it will for sure be a staple!
Meaghan says:
That's such a WIN! We love that!

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my 2020 holiday gift guide is finally live on the blog! 🎁 you’ll find my picks For Her (like this cute velvet puffer!), For Him, For Toddlers, and Under $50. but let me leave this disclaimer here: it’s the thought that counts. gift giving is supposed to spread joy - don’t get caught up searching the internet for hours for the “perfect gift.” the perfect gift is simply something thoughtful 💓 and frankly, our good health is the best gift we could all ask for this year 🖤 but if you need some more inspiration, check out my stories for swipe ups or go straight to Inspiralized.com! 😘 #holidaygiftideas #holidaygiftguide ...

a festive seasonal snack or dessert idea for you and your little ones 🍎 - these french toast apple slices were inspired by my grandmother and this apple butter, cinnamon, maple syrup toast situation she used to make with her famous applesauce. you can grab this recipe from #inspiralizedandbeyond! ⁣

tell me how everyone's doing on their thanksgiving prep - ready? haven't even started yet? I haven't bought a single thing yet! 😇😱🤡

the holidays are going to be very tough and emotional for many of us this year. we're not going to spend it with the loved ones we typically do to keep one another safe and even worse, some of us will miss family we've lost to the COVID virus. 💔⁣

something that always cheers me up is food. I've come to realize that one of the reasons it has this therapeutic effect on me is because it's a safe space for me to block out everything else and just enjoy the art of cooking. 🥄⁣

and I realize that this will not be helpful to everyone ("oh, ali, I can't just cook it all way!"), but if it does, try to get in the kitchen and cook (or bake!) something that brings you happiness. and if it does not and you're sad right now, that's okay too. it's okay to not feel okay. 🙏🏼 I wish I could help more, but in the meantime, my love, strength, and heart goes out to you. I'm thinking of you.⁣

but, IF food and cooking is cathartic for you too, I encourage you to make something new this year for Thanksgiving (or over whatever holiday you celebrate.) sometimes following steps in a new recipe keeps your brain focused on the task and you're able to let everything else wash away. at least that's how it is for me! I'm flipping through my cookbooks and sharing some of my favorite holiday-friendly recipes over on stories, like this one from #InspiralizedandBeyond! 📚⁣


makes 8-10 crostini⁣

1 large golden beet (about 6 ounces), peeled and sliced into 1/8" thick rounds⁣
1/4 cup ricotta cheese⁣
5 fresh figs, diced⁣
honey, for drizzling⁣

arrange the beet slices on a serving platter and spread about 1 teaspoon of the ricotta on each. top evenly with the chopped figs and drizzle very lightly with honey. serve.

📸: @evansungnyc