Zucchini noodle salad with tomatoes, corn, and basil | Recipes | WW USA

Ingredients

• 2 cup(s) Grape tomatoes, halved
• 1 Tbsp Extra virgin olive oil
• 1 clove(s) Garlic, crushed through garlic press
• 0.75 tsp Kosher salt
• 0.25 tsp Crushed red pepper flakes
• 1 pound(s) Uncooked zucchini, stem ends trimmed
• 2 ear(s), medium Corn on the cob
• 0.25 cup(s) Fresh basil, leaves only, packed, thinly sliced
• 2 oz Ricotta salata cheese, thinly shaved