Wash the zucchini. Slice it into long ribbons with a vegetable peeler, avoiding the seeds.
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.
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.
Garnish with crumbled feta. Enjoy!
Average estimated amount for one serving
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.