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!
View nutritional information
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.