419
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
Average estimated amount for one serving
| Energy | 275 cal. |
| Fat | 20 g |
| Carbohydrates | 19 g |
| Protein | 8 g |
| Fiber | 6 g |
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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Very easy