Summer Zucchini Salad

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A bright & spunky summer salad to please all!

Victoire
Victoire

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Very easy
400

2 minutes

Prep time

8 minutes

Cook time

389 cal.

Per serving

Ingredients

Utensils

Stovetop, Frying pan, Knife

recipe

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!

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy389 cal.
Fat19 g
Carbohydrates36 g
Protein17 g
Fiber11 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Summer Zucchini Salad" contains 389 Energy, 19 g of Fat, 36 g of Carbohydrates, 17 g of Protein, 11 g of Fiber.

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Summer Zucchini Salad