Zucchini, Corn and Almond Salad
By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy
Ingredients:
1 pound zucchini, cubed
1½ cups fresh corn kernels (from about 1½ large ears)
Olive oil or olive oil spray, for roasting
2 tablespoons lemon juice (from about 1 lemon)
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
3 tablespoons olive oil
½ cup blanched, slivered almonds, lightly toasted
1 ounce grated Parmesan cheese (about ½ cup)
Directions:
Preheat oven to 400°F.
Mix zucchini and corn on a rimmed baking sheet. (Mixing well will prevent outlying corn kernels from burning.) Drizzle or spray with oil and toss until well coated. Spread out into a single layer and roast until zucchini is tender, about 15 minutes. Let cool to warm or room temperature, 10 to 20 minutes.
In a medium serving bowl, combine lemon juice, salt, and pepper. Add olive oil and whisk vigorously until well combined. Add zucchini and corn, mixing well to coat. Add almonds and cheese. Toss lightly.
Serves 2- 4.
Robin Donovan and Juliana Gallin are the authors of The Lazy Gourmet: Magnificent Meals Made Easy —a hip, fun, and practical guide to cooking strikingly sophisticated, yet surprisingly simple dishes. With more than 125 delightfully easy recipes, the book proves that anyone—even those short on time, patience, skill, or experience—can cook impressive meals with minimal effort. You can visit the authors’ blog a twww.TwoLazyGourmets.com, like them on Facebook, and follow them on Twitter
Tags: corn, fall meal, Salad, two lazy gourmets, zucchini
One comment
Posted by: laura carson miller on October 7, 2011 at 8:36 am
oh gosh, this sounds just delicious. I can’t wait to make it!