Lemon Corn And Zucchini Recipes

ZUCCHINI AND FRESH CORN SALAD

Zucchini and Fresh Corn Salad image

This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.

Provided by Heidi

Categories Salad

Time 10m

Number Of Ingredients 16

Ingredients

1 small or medium zucchini
1 small or medium yellow squash
1 ear of corn (, shucked and cleaned, with the kernels cut off the cob)
1 ounce goat cheese
Lemon-Basil Vinaigrette (, recipe below)
Red pepper flakes
Kosher salt and freshly ground black pepper
A few leaves of fresh torn basil
*optional: A few tablespoons of toasted pine nuts
For the Lemon-Basil Vinaigrette
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon fresh basil (chopped)
1 teaspoon Dijon mustard
1 clove garlic (, minced)
Kosher salt and freshly ground black pepper to taste

Steps:

For the Salad
With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle - you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
For the Lemon-Basil Vinaigrette
Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
Note: You'll have vinaigrette left over to use on other salads, or make this one again!

CORN AND ZUCCHINI ORZO SALAD

Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 11

Ingredients

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

FRESH CORN AND ZUCCHINI SAUTE

Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories Side Dish Vegetables Squash Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

LEMON AND GARLIC ROASTED ZUCCHINI AND CORN

Lemon and Garlic Roasted Zucchini and Corn image

This roasted zucchini and corn with lemon and garlic is an easy, impressive, simple summer side dish with sweet corn, toasty garlic, and fresh lemon zest. Vegetarian/Vegan, gluten-free, and healthy!

Provided by Elizabeth Lindemann

Categories Side

Time 30m

Number Of Ingredients 8

Ingredients

4 medium zucchini (quartered and sliced)
3 ears corn (kernels removed (or 3 cups frozen))
4 cloves garlic (slivered)
zest of one lemon
3 tablespoons extra-virgin olive oil
kosher salt (to taste)
black pepper (to taste)
Green onions (for garnish (optional))

Steps:

Combine all ingredients (except green onions) in a bowl and stir until everything is coated.
Spread out on two rimmed baking sheets lined with parchment paper.
Roast at 450 degrees for 25 minutes, or until starting to brown.
Garnish with green onions, if desired.

Nutrition Facts : Calories 189 kcal, Carbohydrate 20 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 27 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

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