Easy Roasted Zucchini and Corn Salad with Lemon Herb Dressing
This easy roasted zucchini and corn salad is a fresh, colourful summer side dish made with chunky zucchini, sweet corn and plenty of chopped parsley. The vegetables are roasted at high heat so the zucchini becomes tender with lightly golden edges while still holding its shape.A simple lemon garlic herb dressing adds bright flavour without covering the vegetables in a heavy sauce. Serve this healthy zucchini salad warm or at room temperature with grilled chicken, pork, fish, burgers or your favourite summer dinner.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Small mixing bowl
- Whisk or fork
- Large serving bowl
- Wide spatula or kitchen tongs
- Citrus zester or fine grater
- Lemon juicer, optional
Ingredients
- 5 zucchini medium sized, about 2 pounds
- 1½ cups corn kernels fresh, frozen or well-drained canned corn
- 3 tablespoons olive oil divided
- 2 garlic cloves finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest finely grated
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ⅓ cup parsley roughly chopped fresh parsley
Instructions
Prepare the zucchini
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Trim the ends from the zucchini. Cut each zucchini crosswise into pieces about 3 inches long, then slice each piece lengthwise into thick spears. Keep the pieces fairly chunky so they remain firm after roasting and look like the zucchini shown in the photo.
Season the zucchini and corn
- Pat the zucchini dry with paper towel and place it on the prepared baking sheet. Add the corn and drizzle everything with 2 tablespoons olive oil.
- Sprinkle with the salt, black pepper, dried oregano and garlic powder. Toss gently until the vegetables are evenly coated.
Roast the vegetables
- Arrange the zucchini and corn in a single layer, leaving a little room between the zucchini pieces.
- Roast for 20 to 25 minutes, turning the zucchini halfway through. The zucchini should be tender with a few lightly browned edges, but it should not be so soft that it falls apart.
Make the lemon herb dressing
- While the vegetables roast, whisk together the remaining 1 tablespoon olive oil, minced garlic, lemon juice and lemon zest in a small bowl.
Finish the salad
- Transfer the warm roasted zucchini and corn to a large serving bowl. Drizzle with the lemon garlic dressing and add the chopped parsley.
- Toss very gently so the zucchini pieces stay intact. Taste and add a little more salt, black pepper or lemon juice as needed.
- Serve the roasted zucchini and corn salad warm or at room temperature.
Cut the zucchini into thick pieces. Thin slices can become watery and too soft during roasting.
Dry the zucchini before seasoning. Removing surface moisture helps it roast instead of steam.
Notes
- Cut the zucchini into thick spears or chunky pieces so this roasted zucchini and corn salad keeps its rustic look and does not become mushy.
- Fresh corn gives the salad the sweetest summer flavour, but frozen corn works well and can be roasted straight from frozen.
- Drain canned corn thoroughly before using it. Too much moisture can stop the vegetables from browning.
- Pat the zucchini dry before adding the olive oil and seasonings. This small step helps create tender zucchini with lightly golden edges.
- Spread the vegetables in a single layer on a large baking sheet. Use two pans when needed rather than crowding everything together.
- Roast the zucchini only until fork-tender. It should still hold its shape when gently tossed with the lemon garlic dressing.
- Add the parsley after roasting so it stays fresh, green and flavourful.
- Taste the salad after adding the dressing. Depending on the sweetness of the corn, it may need another squeeze of lemon or a small pinch of salt.
- This easy summer zucchini side dish can be served warm or at room temperature, making it practical for barbecues, potlucks and family dinners.
- For the best texture, serve the salad soon after preparing it. Leftovers still taste good, but the zucchini naturally softens in the refrigerator.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 390mgPotassium: 505mgFiber: 3gSugar: 6gVitamin A: 626IUVitamin C: 35mgCalcium: 35mgIron: 1mg
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