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!
- 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)
- 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.