Zucchini, Corn, and Almond Salad

5 from 2 votes

Zucchini, Corn, and Almond Salad

Not sure what to do with all that extra zucchini? Try this warm, roasty, crunchy, lemony, peppery zucchini salad. The veggies and almonds are so sweet that no sugar is needed for the dressing!

Course Salad Recipes

Cuisine American

Diet Vegetarian

Keyword cold zucchini, zucchini salad

Prep Time 10

Cook Time 15

Cooling time 15

Servings servings

Calories 283kcal

Author Robin Donovan

Ingredients

1 pound zucchini cubed
1½ cups fresh corn kernels from about 1½ large ears
Olive oil or olive oil spray for roasting
2 tablespoons lemon juice from about 1 lemon
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
3 tablespoons olive oil
½ cup blanched slivered almonds, lightly toasted
1 ounce grated Parmesan cheese about ½ cup

Instructions

Preheat oven to 400°F.
Mix zucchini and corn on a rimmed baking sheet. (Mixing well will prevent outlying corn kernels from burning.) Drizzle or spray with oil and toss until well coated.
Spread out into a single layer and roast until zucchini is tender, about 15 minutes.
Let cool to warm or room temperature, 10 to 20 minutes.
In a medium serving bowl, combine lemon juice, salt, and pepper. Add olive oil and whisk vigorously until well combined.
Add zucchini and corn, mixing well to coat.
Add almonds and cheese. Toss lightly.

Nutrition