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Zucchini corn salad in a white bowl on a blue striped towel on top of a wooden board surrounded by fresh ingredients for the salad.
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5 from 1 vote

20 Minute Grilled Zucchini Salad with Corn and Cheese

A grilled zucchini salad with corn and cheese for summer parties.
Total Time20 minutes
Course: Appetizer, Lunch, Salad, Side Dish, Starters and Sides
Cuisine: American
Allergy: Gluten Free, Nut Free
Servings: 2
Calories: 332kcal

Equipment

Ingredients

  • 1 lb zucchini squash
  • 2 Tbsp olive oil
  • 2 corn cobs
  • 1 tsp olive oil
  • 2 Tbsp parsley, minced
  • ½ tsp salt
  • 1 clove garlic, minced
  • ¼ tsp black pepper
  • ¼ red onion, sliced
  • 1 cup yellow cherry tomatoes, cut into quarters
  • cup goat ricotta cheese, or feta cheese

Instructions

  • Slice zucchini into rounds about ¼ inches thick.
    1 lb zucchini squash
    Sliced zucchini in a bowl with olive oil on the side.
  • Place into a large bowl, add olive oil, and toss to coat evenly.
    2 Tbsp olive oil
    Sliced zucchini in a bowl with olive oil on the side.
  • Heat a grill until hot, add zucchini in batches. Grill for 2 minutes on one side, then turn over and cook for 2 more minutes.
    Sliced zucchini grilling on a pan.
  • Coat corn cobs with 1 tsp olive oil.
    2 corn cobs, 1 tsp olive oil
    Corn on the cob on a plate with a pastry brush and olive oil on the side.
  • Grill on every side for about 1 min.
    Corn on the cob grilling on a pan.
  • Cut the corn off the cob.
    Corn taken off the cob on a wooden cutting board.
  • Place grilled zucchini and corn into a bowl. Add garlic, parsley, onion, salt and pepper and toss gently.
    2 Tbsp parsley,, ½ tsp salt, 1 clove garlic,, ¼ red onion,, ¼ tsp black pepper
    A bowl of corn, red onion, zucchini, and herbs.
  • Transfer to a serving plate, top with tomatoes and cheese.
    1 cup yellow cherry tomatoes,, ⅓ cup goat ricotta cheese,
    Zucchini corn salad in a white bowl on a blue striped towel on top of a wooden board surrounded by fresh ingredients for the salad.

Notes

  • You can assemble the grilled zucchini and corn salad ahead of time. Store it in the refrigerator, but wait to add the tomatoes and cheese until just before serving to maintain their freshness.
  • You can store salad leftovers in an airtight container in the refrigerator for up to 2-3 days. However, keep in mind that the texture of the zucchini may soften over time.

Nutrition

Calories: 332kcal | Carbohydrates: 30g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 668mg | Potassium: 1122mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1143IU | Vitamin C: 60mg | Calcium: 144mg | Iron: 2mg