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Zucchini & Corn Salad

Marie Cook
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 8 People


  • 2-3 Medium Zucchini
  • 2 cups Frozen Corn
  • 1 Orange or Red Bell Pepper
  • 2 Green Onions
  • 1/4 cup Chopped Italian Parsley
  • 1/4 Cup Chopped Basil
  • 1 cup Crumbled Feta Cheese
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1 pinch Red Pepper Flakes


  • Slice your zucchini as thin as you can get it lengthwise, I use a vegetable peeler. Thinly slice the bell pepper and green onion. Add to a large bowl with the corn, parsley, basil feta and red pepper flakes. Get your hands in there and toss, separating the zucchini strips with your hands as you go. They tend to stick together. Mix the olive oil, vinegar and salt together in a small bowl. Just before serving add the dressing and toss again. You can make this ahead of time and keep it in the fridge until your ready to serve, just wait to add the dressing until right before serving.