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