Are you looking for a fresh zucchini recipe to use up the delicious green vegetable [or fruit] from your garden? It doesn’t get more fresh than this Zucchini Corn Salad! It’s the perfect summer side dish to take to picnics or to enjoy at home!

Zucchini Corn Salad with vinaigrette dressing in bowl with wooden spoon

How many of you have a ton of zucchini in your kitchen right now that you’ve gathered from your own garden? Unfortunately I don’t have that issue this year, but I definitely have in years past.

Since we just moved in Spring, we didn’t get a chance to plant our organic garden, but next year I hope we have zucchini up to our ears!

Zucchini is one of my favorite vegetables to grow – it’s relatively low maintenance, it’s a mild vegetable that I can usually get the girls to eat, and it’s so versatile as an ingredient – from muffins to baked and fried dishes, it’s easy to use that zucchini up!

Just because I don’t have organic zucchini from my own garden doesn’t mean I don’t have an abundance of this tasty green vegetable. Trips to our local Farmers Market tells me that lots of farmers have lots of zucchini to share, so I decided to come up with a recipe using some of my favorite fresh summer vegetables, instead of relying on our family favorite of Feta Zucchini Boats.

Zucchini Corn Salad Fwith tomatoes and herbs

While I usually only eat zucchini cooked, I decided to create a Zucchini Corn Salad using fresh corn, zucchini, tomatoes, and onions from the Farmers Market.

I tossed it with a delicious, homemade Lemon Vinaigrette Dressing and the adults in the house couldn’t get enough. The colors were a little too bright for my bland toddlers, but I’m still working at winning them over with this beautiful dish!

Fresh Zucchini Corn Salad with salmon on white plate with fork

Served beside stuffed salmon, this fresh Zucchini Corn Salad is definitely going to become a Summer favorite for our family. It even made delicious leftovers when I stuffed it with sauteed chicken breasts between two pieces of Naan for a delicious panini for lunch leftovers the next day!

Zucchini Corn Salad Recipe

Lindsey G.

Zucchini Corn Salad with Lemon Vinaigrette

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Course: Recipes

Ingredients Method Notes

Ingredients

Fresh Zucchini Corn Salad:
2 Zucchinis – chopped
3 ears of Fresh Corn cut off the cob
1/2 Red Onion – chopped
Grape Tomatoes – halved
2 Mild Cheddar Cheese Sticks – chopped into small pieces
Lemon Vinaigrette Dressing:
1/3 cup Olive Oil
1/3 cup Canola Oil
1 tbsp Red Wine Vinegar
1 tsp Lemon Zest
3 tbsp fresh Lemon Juice
1 tsp minced fresh Garlic
1 tsp dried Oregano
1 tsp dried Basil
1 tsp Sugar
Salt & Pepper to taste

Method

For the salad, simply cut all your vegetables – zucchini chopped and corn cut off the cob.
Mix all vegetables together.
Meanwhile, combine all Vinaigrette ingredients in a jar and mix well.
Pour over Zucchini Corn Salad and refrigerate the salad at least 30 minutes before serving.