The fresh, light Grilled Zucchini and Corn Salad. Few high-quality ingredients for a simple and quick dish that brings some cheer to the table.
It’s the perfect recipe for summer, very easy and made in just a few simple steps.
It’s a complete and well-balanced side dish, with all the nutrients we need to face the workday.
It’s very convenient when we have guests because we can prepare it in advance and keep it in the fridge until ready to serve.
Pair this salad with a protein and it will be a balanced and complete meal.
In fact, it’s worth noting that the zucchini and corn salad is so light that you can eat it even while on a diet, naturally keeping an eye on the amount of dressing used!
Perfect as an appetizer or for a fresh and light dinner or to take to work. Perfect as a dish to bring to the beach ready to enjoy.
Light, healthy, goodbye guilt, an excellent balanced meal that requires very few minutes of cooking, an excellent solution given the heat these days.
Obviously, the zucchini, besides being fresh, must be nice and tender.
I often find them at the market, sometimes with their flower still attached, and they are delicious!
Ready to run to the kitchen?
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 205.30 (Kcal)
- Carbohydrates 33.68 (g) of which sugars 1.11 (g)
- Proteins 6.00 (g)
- Fat 6.55 (g) of which saturated 1.03 (g)of which unsaturated 1.42 (g)
- Fibers 2.07 (g)
- Sodium 695.13 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Grilled Zucchini and Corn Salad
- 3 zucchini
- 1 can sweet corn
- to taste mint
- to taste extra virgin olive oil
- salt
- pepper
- 2 tablespoons apple cider vinegar (or wine vinegar)
- Half clove garlic
Tools
- Griddle
- Mandoline
Steps
Grilled Zucchini and Corn Salad
Wash the zucchini and cut them into thin slices lengthwise or diagonally using a mandoline or a sharp knife.
Heat a grill or non-stick pan.
Grill the zucchini on both sides for a few minutes until they are slightly golden and tender.(They should remain soft and crispy).
Transfer the grilled zucchini to a large bowl and let them cool.
Once all the zucchini are grilled, let them cool, then add the drained canned corn.
To dress the zucchini, put the mint leaves and garlic in a blender and chop. Mix the oil with the vinegar.
Mix the grilled zucchini and corn and serve.
Remember, you can also store the zucchini in the fridge before dressing them or even after completing the dish.The Grilled Zucchini and Corn are ready and can be enjoyed!
Enjoy your meal.
Tips
The Zucchini Salad can be stored in the fridge covered with plastic wrap for 1/2 days, after which the zucchini will tend to lose crispness.
Preparing grilled zucchini is very easy, but it’s important to know a few little tricks to make them perfect.
The zucchini should not be cut too thin and especially should not be ‘charred’ on the grill.
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