2 pints grape tomatoes, or mixed heirloom tomatoes, halved lengthwise
2 ears of fresh corn, grilled, and corn kernels removed, or 1/2 large can of sweet corn, drained
1/2 cup – 1 cup goat cheese crumbles
For avocado sauce: place garlic halves, lemon juice, and olive oil in a food processor. Mix until smooth. Add the avocado, fresh basil leaves, salt, and pepper. Process until smooth and creamy. Set aside. Cover with plastic wrap, making sure plastic is touching the sauce as well as the sides of the bowl, to help avoid the sauce from turning color.
In a large bowl, combine zucchini, tomatoes, corn, goat cheese, and sauce. Toss carefully and spread sauce evenly throughout noodles.
Top with more chopped fresh basil or additional chopped tomatoes.