Parmesan Zucchini Corn Salad

By Rena Awada | Updated On August 17, 2023

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.

top view of grilled zucchini corn and beans in a white bowl


Zucchini is one of our favorite vegetables we 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!

why you’ll love this Zucchini Corn Salad

  • 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.
close up image of grilled corn and chopped zucchini and beans, topped with shaved parmesan cheese

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 this zucchini corn salad

  • 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.
side shot of a white bowl with zucchini corn and beans side dish salad

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.
top view of white bowl of zucchini salad topped with grated parmesan cheese

Frequently asked questions

What are the benefits of zucchini?

Zucchini contains a whole host of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A, while raw zucchini contains slightly less.
Zucchini contains several antioxidants that may provide various health benefits. The highest levels are found in the skin, so need to peel – keep on that lovely skin!

What goes well with zucchini?

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.

Can Zucchini Be Eaten Uncooked?

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.

Is there a substitute for Zucchini?

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.

close up image of zucchini corn and bean salad.

other easy zucchini recipes you may like

top view of zucchini recipe with corn and black beans

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top view of zucchini corn salad in a white bowl with wooden spoon on side
top view of zucchini corn salad in a white bowl with wooden spoon on side

Parmesan Zucchini Corn Salad

Fresh and flavorful zucchini salad made with corn, beans, and parmesan cheese.
4.78 from 18 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Diet: Low Fat
Prep Time: 5 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 136kcal
Author: Rena

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!
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 136kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 237mg | Potassium: 495mg | Fiber: 4g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 25.2mg | Calcium: 99mg | Iron: 1.9mg
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Reader Interactions

Comments

  1. Suzanne says

    5 stars
    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.

  2. Cathy says

    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?

  3. Mary says

    5 stars
    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.

  4. Julie says

    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!

    • Rena says

      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.

  5. Ashley Robinson says

    5 stars
    This is a great recipe! It was easy to make and helps me meet my fitness goals. It goes great with a chicken breast.

  6. Tam says

    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

    • Roxanna says

      5 stars
      Made this today for a Sunday Family dinner and it was delicious! So easy to make! I really enjoy trying your recipes!

  7. Colleen says

    This sounds delicious! Have you ever made this salad ahead of time, then refrigerated and served cold? Thanks!

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