Ingredients
Utensils
Stovetop, Frying pan
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 389 cal. |
| Fat | 19 g |
| Carbohydrates | 36 g |
| Protein | 17 g |
| Fiber | 11 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.
