Summer Zucchini Salad

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A bright & spunky summer salad to please all!

Victoire
Victoire
192

2 minutes

Prep time

8 minutes

Cook time

389 cal.

Per serving

Utensils

Stovetop, Frying pan

recipe

Zucchini
Corn (frozen)

Step 1

Defrost the corn. Wash the zucchini & chop off the ends. Slice the zucchini into rounds.

Garlic

Step 2

Peel & finely slice the garlic.

Garlic
Zucchini

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.

Cannellini beans (cooked)

Step 4

Rinse & drain the white beans.

Lemon
Corn (frozen)
Cannellini beans (cooked)

Step 5

Add the beans & corn to a salad bowl. Top with a squeeze of lemon, a drizzle of oil, salt & pepper.

Zucchini

Step 6

Once the zucchini is lightly golden, remove it from the heat. Add it to the salad bowl. Gently toss it all together.

Basil (fresh)
Lemon
Parmesan

Step 7

Top with lemon zest & parmesan. Garnish with fresh basil (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy389 cal.
Fat19 g
Carbohydrates36 g
Protein17 g
Fiber11 g

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
Very easy