6 minutes
Prep time
275 cal.
Per serving
Ingredients
Utensils
Peeler, Grater
recipe
Step 1
Wash the zucchini. Slice it into long ribbons with a vegetable peeler, avoiding the seeds.
Step 2
Defrost the corn (or use fresh or canned corn!). Add the zucchini ribbons, corn & chopped basil (optional) to a serving bowl. Top with grated lemon zest.
Step 3
In a small bowl, whisk together the lemon juice, salt, pepper & a healthy drizzle of olive oil. Drizzle over the dressing. Toss it all together.
Step 4
Garnish with crumbled feta. Enjoy!
Nutrition facts
View nutritional information
| Energy | 275 cal. |
| Fat | 20 g |
| Carbohydrates | 19 g |
| Protein | 8 g |
| Fiber | 6 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 "Zucchini & Corn Salad" contains 275 Energy, 20 g of Fat, 19 g of Carbohydrates, 8 g of Protein, 6 g of Fiber.
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