Zucchini, Corn and Tomato Salad recipe
Put a new spin on the traditional salad and trade lettuce for freshly picked zucchini and corn. This zucchini and corn salad will make a refreshing and healthy addition to any summer supper.
  • Prep Time: 30 minutes (refrigerate 1 hour)
  • Cook Time: 5 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:


  1. Working with one zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
  2. Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, for 1 hour.
  3. Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
  4. Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
  5. Whisk together lemon juice, sugar, pepper, and remaining ¼ teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes and basil; toss well.

Nutrition Facts (per serving): Calories – 687, Fat – 52.9g, Dietary Fiber – 11.7g, Protein – 12.0g, Vitamin A – 25%, Vitamin C – 247%, Iron – 54%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

Any summer squash will work in this recipe. Try using the crookneck or straightneck varieties of yellow squash.


  1. I just got zucchini, corn, and tomatoes, so I guess that means I have to give this a try soon! 🙂

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