Description
A refreshing and delicious grilled zucchini corn and noodle salad, perfect for summer gatherings.
Ingredients
Scale
- 2 medium zucchinis, sliced into thin rounds
- 1 cup corn kernels (fresh or frozen)
- 8 ounces rice noodles
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, toss the zucchini slices with 1 tablespoon of olive oil, garlic powder, salt, and pepper.
- Grill the zucchini for about 3-4 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside.
- If using fresh corn, grill the corn on the cob for about 10 minutes, turning occasionally until charred. If using frozen corn, sauté it in a skillet with a little olive oil until heated through.
- Meanwhile, cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the grilled zucchini, corn, and rice noodles. Drizzle with the remaining tablespoon of olive oil and balsamic vinegar. Toss gently to combine.
- Garnish with fresh parsley and feta cheese, if desired. Serve chilled or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg