Summer Zucchini Salad

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A bright & spunky summer salad to please all!

Victoire
Victoire
335

2 minutes

Prep time

8 minutes

Cook time

389 cal.

Per serving

Utensils

Stovetop, Frying pan, Knife

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

View nutritional information

Energy389 cal.
Fat19 g
Carbohydrates36 g
Protein17 g
Fiber11 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 "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