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This Parmesan Zucchini Corn Salad recipe is so flavorful, easy to make, and the perfect side dish recipe you can enjoy all year round. Made with fresh green Zucchini, fresh corn, black beans, and parmesan cheese, this recipe will be ready in 15 minutes.
Zucchini is one of our favorite vegetables I love to incorporate in many dishes. There are just so many recipes you can come up with using zucchini. This Parmesan Zucchini Salad recipe is at the top of our salad/side dish recipes. It is super flavorful and easy to make. Crisp zucchini is covered in tangy Parmesan, then mixed with black beans and corn – simple, delicious, and packed with goodness!
Highlight
- So easy to make: After prepping the veggies you will be using, this zucchini salad recipe will be ready in just about 10-15 minutes.
- Have as a main or a side dish: You can enjoy this recipe as a side dish with some grilled chicken or salmon. Or just enjoy it as a hearty fresh summer salad.
- Healthy and filling: This salad is healthy and Packed with nutrient-rich zucchini and corn. So filling and good for you.
Ingredients you will need
- Zucchini: Use fresh zucchini. Make sure the zucchini is not too soft to the touch.
- Corn: you may use cooked corn on the cob that is sliced off the husk, canned corn, or frozen corn.
- Black Beans: Soak and cook your own black beans or feel free to use canned black beans.
- Olive Oil: Use extra virgin olive oil, or consider using avocado oil instead.
- Garlic Cloves: use fresh garlic cloves for the best flavor.
- Seasoning: Italian seasoning, ground cumin, Kosher salt, and black pepper.
- Grated Parmesan: Use grated parmesan cheese or consider topping it with some crumbled feta cheese instead.
How to make it
- Cook the zucchini – Add the chopped zucchini to a heated grill pan with olive oil. Cook and stir frequently until just softens about 3-4 minutes. Then season and set aside in a large bowl or plate.
- Cook your other ingredients – Add remaining oil to the heated pan, and sauté garlic for 1 minute. Stir in corn, beans, and seasoning. Cook for 3-4 mins, add the grilled zucchini back in, and top with the grated Parmesan cheese and enjoy! Follow the step-by-step instructions in the recipe card further down below.
Recipe notes and tips
- When choosing zucchini, the squash should feel heavy for its size. The skin should be a dark green color and smooth and ideally blemish-free. If the skin looks slightly shriveled, it’s most likely not freshly picked.
- Don’t overcook the zucchini, it should remain crisp and bright green.
- Add some red pepper flakes for a punch of spiciness.
- Sprinkle on some fresh herbs: like parsley or fresh basil as garnish. Parsley works great on corn and zucchini!
- You can use frozen, canned, or fresh corn kernels.
- If time allows, use an outdoor or indoor grill to grill your corn for another layer of flavor!
- Want to make this into a delicious pasta salad? Throw some cooked pasta into the final recipe and toss for a delicious vegetarian pasta salad.
Frequently asked questions
Zucchini is one of those vegetables that’s versatile and easy to work with. It goes well with many different recipes or simply cooked on its own as a side dish. Some great ideas would be to cook zucchini with other vegetables like mushrooms, peppers, onions, carrots, and eggplant.
Use them in baking like this Chocolate Zucchini Bread Recipe or this Healthy Zucchini Muffin Recipe.
Use Zucchini in soups like this Chicken Vegetable Soup Recipe.
Even though zucchini is often cooked in most recipes, some eat zucchini raw and it is ok to do so. Raw zucchinis can be served raw in salads, with dips, or oftentimes served as noodles (spiralized ) for low-carb options instead of pasta.
If you are serving zucchini in its raw form then your best option for a substitute will be cucumbers. They belong to the same family of the (gourd family, Cucurbitaceae). As far as a substitute that calls for cooked zucchini you can use some sort of squash instead. Preferably yellow squash. Pumpkin might also work in place of zucchini in soup recipes.
Zucchini recipes you may like
- Zucchini Enchilada Roll-Ups
- Egg and Veggie Breakfast
- Keto Zucchini Fries
- Asian Shrimp Zucchini Noodles
- Easy Sauteed Zucchini
- Salmon Zucchini Noodles
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Parmesan Zucchini Corn Salad
Ingredients
- 4 Medium Zucchini, diced into bite-sized pieces
- 2 Tbsp Olive Oil, divided, or avocado oil
- 4 Garlic Cloves, minced
- 1 Cup Corn Kernels, frozen, canned or fresh
- 1 Cup Canned Black Beans, rinsed
- 1 Tbsp Italian Seasoning
- ½ Tbsp Ground Cumin
- ¼ Cup Grated Parmesan
- Salt and pepper, to taste
Instructions
- Heat one tablespoon of oil in a large skillet over medium-high heat. Add zucchini and cook stirring frequently until just softens, about 3-4 minutes; it should remain crisp and bright green.
- Season with salt and pepper and set aside on a plate.
- Add remaining oil to the heated pan, and sauté garlic for 1 minute. Stir in corn, beans, and seasoning.
- Cook for 3-4 minutes, then return zucchini to the pan and top with parmesan. Toss to combine. Enjoy!
Video
Notes
- When choosing zucchini, the squash should feel heavy for its size. The skin should be a dark green color and smooth and ideally blemish-free. If the skin looks slightly shriveled, it’s most likely not freshly picked.
- Don’t overcook the zucchini, it should remain crisp and bright green.
- Add some chili flakes for a punch of spiciness.
- Sprinkle on some fresh parsley as garnish. Parsley works great on corn and zucchini!
- You can use frozen, canned, or fresh corn kernels.
- If time allows, grill your corn for another layer of flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!!!! And easy!!!!
This is so good! I forgot to add the parmesean but didn’t miss it too much, and I love the little extra that the cumin gives it. It’s versatile in that you can make it as a side or incorporate rice and chicken to make it onto a bowl. Will definitely keep it in my rotation.
Nice. Glad you liked it
I’m doing a fast without dairy is there a substitute for the parmesan I can use that will compliment this recipe. Maybe a chipotle or some other sauce?
Chipotle sounds good. Also, there are dairy-free sauce and cheese options
I’m sure you could substitute it with non-dairy parmesan cheese. I think most grocers sell it.
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I made this for lunch today. I added some “beef” crumbles and a green onion and used red pepper flakes to season. I don’t like black beans so was a little leary, but it was delicious.
Great suggestion. Thanks.
Looks delicious. This will be a great side dish.
Do you think this would travel well? Need to bring a veggie side about 45 minutes away and then not eating for another hour. Best way to warm it up? Thanks!
Yes. One hour would be just fine. If you need to reheat it a bit you can pop it in the microwave for a couple of minutes.
Meh. Bland.
Absolutely delicious!!!
Thanks Luci
This is a great recipe! It was easy to make and helps me meet my fitness goals. It goes great with a chicken breast.
Thanks for the feedback. Glad you liked it.
Hi love this recipe it was so good! It says 136 calories but doesn’t not say the portion size, can you tell me if that 1 cup or 1/2 cup ect
Thanks
Hi there. Closer to 1 cup
Has anyone tried this with eggplant?
Made this today for a Sunday Family dinner and it was delicious! So easy to make! I really enjoy trying your recipes!
This sounds delicious! Have you ever made this salad ahead of time, then refrigerated and served cold? Thanks!
Hi there. I did have some leftovers the next day and it was great.
I eat vegetarian 4 days a week. This was good. I grow zucchini and am trying to make more than bread!!!
This is a great combination of veggies, can’t wait for my zucchini to come in.