Parmesan Zucchini & Fresh Corn Salad with Basil

This salad is the epitome of summer in a bowl.

Light and refreshing with a killer crunch, it’s a delightfully versatile, crowd-pleasing side for any and all summer festivities. And please, don’t even get me started on all the glorious health benefits (fiber and antioxidants for days, friends). Best of all, you can whip this up in just 10 minutes and the leftovers cold from the fridge make a good simple lunch.

This will become your new summer go-to dish.

Parmesan Zucchini & Fresh Corn Salad is also wonderfully versatile, so feel free to put your own personal spin on it. You could swap feta for Parmesan, cilantro for basil, or lime juice for lemon juice or maybe you’d like to add roasted cherry tomatoes, quinoa, chickpeas or avocado…

You know I love it when you get creative.

Parmesan Zucchini & Fresh Corn Salad with Basil

2 tablespoons olive oil
1 clove garlic, minced
3 zucchini, diced
1  1/2 cups fresh corn kernels, removed from the cob
1/4 cup fresh basil, minced
1/4 cup green onions, sliced
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lemon
1/4 cup Vegan Parmesan or Parmesan cheese
Optional: crushed red pepper

Heat olive oil in a large skillet over medium heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add zucchini and corn. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; add minced basil and green onions and season with salt and pepper, to taste. Stir in lemon juice. Serve immediately, sprinkled with Parmesan and crushed red pepper if using.