Summer is finally here. We know that means sunshine, barbecues, and breaking out that summer body. Sometimes barbecue food and shedding that post-finals week coat create a small conflict. If you need a mix of healthy and summer food, think of your favorite seasonal vegetables: zucchini and corn. Picture your old summer barbecues with both of them sitting’ pretty on the grill. Ah, memories.
Forget the leaves because this salad is delicious and full of summer flavor. It’s perfect for your next barbecue. The tender zucchini and sweet corn are balanced with tangy lime juicy and strong Parmesan. The mixture of flavors creates a savory dish that is light but filling.
You can serve this zucchini corn salad immediately as a hot dish, or chill it and devour it cold. I have come to learn that this is one of dishes where you scoop a good amount onto your plate, then return with your fork to eat it straight from the bowl. Even straight from the fridge. At least you’re not eating that leftover Mother’s Day cake straight from the fridge, right?
Low on calories and high in vitamin C, this salad kickstarts your clean eating in preparation for those beach and pool days. And there’s a little cheese in the mix, which always helps all of your anti-veggie people out there. If you have 15 minutes today, you have yourself a mouth-watering zucchini corn salad.
Parmesan Zucchini Corn Salad
- Prep Time: 5-10 minutes
- Cook Time: 5 minutes
- Total Time: 10-15 minutes
- Servings: 4-6
Heat olive oil in a skillet over medium heat.
Add garlic and cook for about 1 minute, or until fragrant, stirring frequently.
Add zucchini, corn and oregano. Cook for about 3-4 minutes, until zucchini is cooked through, stirring occasionally.
Remove from heat and season with salt, pepper, lime juice and basil.
Serve immediately, and sprinkle as much Parmesan as your heart desires.