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!
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.
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!
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
- 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
- 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.
The longer it sits in refrigerator marinating, the more time the salad has to soak of the fresh lemon vinaigrette flavor!
Would your family enjoy this fresh Zucchini Corn Salad?
Looking for even more Zucchini recipes? Be sure to follow my Time to Eat [Zucchini] Pinterest Board.