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Zucchini Salad with Almonds and Corn

Zucchini salad with almonds and parmesan cheese

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Recently I found myself with way too much zucchini on my hands, thanks to Trader Joe’s. If you happen to be shopping at TJ’s when the urge for a single zucchino strikes you, you have no choice but to haul home their shrink-wrapped, 1.5-pound mega-zuke-pack. What to do with all that extra squash? Make this zucchini salad!

I got the idea for combining zukes and almonds from Viana LaPlace’s Unplugged Kitchen. Her Zucchini Carpaccio with Almonds calls for raw, young zucchini to be sliced wafer-thin by mandolin or Japanese slicer. I lack the tools and the patience (plus my zukes were the regular middle-aged variety) so I came up with this salad version instead. It’s a warm, roasty, crunchy, lemony, peppery delight. And the veggies and almonds are so sweet that no sugar is needed for the dressing!

Zucchini salad with almonds and corn

Zucchini, Corn, and Almond Salad

Robin Donovan
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!
5 from 2 votes
Course Salad Recipes
Cuisine American
Servings 4

Ingredients
  

  • 1 pound zucchini cubed
  • 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.
Tried this recipe?Let us know how it was!
By on September 27th, 2011

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

3 thoughts on “Zucchini Salad with Almonds and Corn”

  1. Made the zucchini/corn salad today! Didn’t have almonds, so substituted toasted pine nuts and crumbled feta. It was delicious! Another great one! Cheers, JR Nuerge

    Reply

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