Summer Zucchini Salad

2 minutesPrep time

8 minutesCook time

389 cal.Per serving

Ingredients for 1

1/2 cup

Cannellini beans (cooked)

1/2

Zucchini

1/2 cup

Corn (frozen)

1 tbsp

Parmesan

1/4 clove

Garlic

1/4

Lemon

optional

1 tbsp

Basil (fresh)

Stovetop, Frying pan, Knife

Step 1
Defrost the corn. Wash the zucchini & chop off the ends. Slice the zucchini into rounds.
Step 2
Peel & finely slice the garlic.
Step 3
Heat a drizzle of oil in a pan over medium-high heat. Add the zucchini & garlic. Cook for 3-5 min, gently stirring.
Step 4
Rinse & drain the white beans.
Step 5
Add the beans & corn to a salad bowl. Top with a squeeze of lemon, a drizzle of oil, salt & pepper.
Step 6
Once the zucchini is lightly golden, remove it from the heat. Add it to the salad bowl. Gently toss it all together.
Step 7
Top with lemon zest & parmesan. Garnish with fresh basil (optional). Enjoy!