This Parmesan Zucchini Corn Salad has become one of those “repeat all summer” kind of recipes in my kitchen. It’s fresh, colorful, and comes together in just about 15 minutes—perfect for when you don’t want to spend forever at the stove but still want something that tastes like you put in real effort.
I like serving this alongside grilled chicken or salmon, but to be honest, I’ve eaten it straight out of the bowl with a spoon more times than I care to admit. It’s light, savory, a little sweet from the corn, and full of texture from the zucchini and black beans. And don’t get me started on the Parmesan—it adds just the right salty kick.
Why This Salad Is Always On My Summer Table
I first threw this salad together on a hot day when I had two zucchinis, a leftover cob of grilled corn, and half a can of black beans sitting in the fridge. I wasn’t expecting much, but once I gave it a good toss with some seasoning and shaved Parmesan, I knew I’d stumbled onto something worth keeping in the weekly rotation.
What makes it so good?
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Ready in 15 minutes. Seriously. The only “cooking” part is a quick sauté or grill of the veggies.
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Fresh and filling. It’s light, but the beans and cheese give it some substance.
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Flexible. You can eat it warm, cold, as a side, or as a main with some toast or even stirred into pasta.
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Crowd-pleaser. This one disappears fast at potlucks and cookouts.
What You’ll Need
Here’s what goes into it—and a few little notes from my kitchen:
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Zucchini: Look for firm zucchini with shiny, unblemished skin. If it feels soft or looks dull, skip it. I like to keep the peel on for color and texture.
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Corn: Fresh is best (especially grilled), but canned or frozen works great too. I often grill a few cobs over the weekend and shave off the kernels to use throughout the week.
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Black Beans: Canned beans are fine—just give them a good rinse and drain. If you’ve cooked a big batch from scratch, even better.
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Garlic: Freshly chopped garlic gives the dish depth. Don’t skimp here.
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Olive Oil: Extra virgin for flavor, though avocado oil works nicely too.
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Spices: I use a simple combo of Italian seasoning, cumin, salt, and pepper. Sometimes I’ll toss in a pinch of smoked paprika or chili flakes for a kick.
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Parmesan Cheese: Use grated or shaved, but make it real Parm—not the powdered stuff in a green can. If you want a twist, crumbled feta or even goat cheese works beautifully too.
How I Make It (And You Can Too)
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Cook the Zucchini
Heat a skillet or grill pan with a little oil. Toss in the zucchini chunks and sauté until just tender—about 3 to 4 minutes. You want them soft but still with a bit of bite. Set them aside in a large bowl. -
Sauté the Rest
In the same pan, add a little more oil and sauté your garlic for about a minute. Then stir in the corn, beans, and your seasonings. Cook everything together for a few minutes to blend the flavors. -
Combine and Finish
Toss the zucchini back in, give it a gentle stir, and finish with a generous sprinkle of Parmesan cheese.
That’s it. Done and delicious.
My Real-Life Kitchen Tips
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Don’t overcook the zucchini. The magic of this salad is in the contrast—soft beans, sweet corn, and crisp-tender zucchini.
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Add heat if you like. I sometimes toss in crushed red pepper flakes or a chopped jalapeño for a little spice.
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Use grilled corn if you can. It adds an incredible smoky flavor that gives this dish an extra layer of yum.
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Want a herb boost? Fresh basil or parsley tossed in just before serving brings out all the summer vibes.
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Make it a pasta salad. Add cooked, cooled pasta—penne or rotini work great—and double the dressing if needed. It turns into a hearty vegetarian main dish.
Serving Ideas That Work Every Time
This salad plays well with just about everything. Here’s how I’ve served it:
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Alongside grilled chicken or shrimp on the patio for a summer dinner.
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As part of a taco night spread—it makes a great veggie side.
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Tossed with leftover quinoa or pasta for an easy lunch the next day.
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Scooped with tortilla chips when I’m too lazy to make dip.
You can serve it warm or chilled—it’s good either way.
Storing and Prepping Ahead
If you’ve got leftovers, stash them in an airtight container in the fridge. It’ll stay fresh for 2–3 days. Just give it a quick stir before serving—sometimes the Parmesan settles or clumps when chilled.
This recipe also works great for meal prep. You can make a big batch and portion it into jars or containers for lunch. Just leave the cheese off until right before eating if you want to keep the texture on point.
Common Questions
Can I eat zucchini raw in a salad?
Absolutely. Zucchini has a mild flavor and a crisp bite when raw. I often use it raw in summer salads with lemon and olive oil.
Is there a good substitute for zucchini?
Yellow squash works well. Or try bell peppers for something crunchier.
What protein can I add to make it a full meal?
Grilled chicken, chickpeas, shrimp, or even hard-boiled eggs work beautifully. It’s very customizable.
Parmesan Zucchini and Corn
Fresh, crisp zucchini, sweet corn, hearty black beans, and a sprinkle of parmesan—this summer salad comes together in minutes and delivers a punch of flavor in every bite. It’s light, colorful, and the perfect side for any sunny day.
Ingredients
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 medium zucchini, cut into bite-sized pieces
- 1 cup canned black beans, drained and rinsed
- 4 garlic cloves, finely minced
- 2 tablespoons olive oil (or avocado oil), divided
- 1 tablespoon Italian seasoning
- ½ tablespoon ground cumin
- ¼ cup grated parmesan cheese
- Salt and black pepper, to taste
Instructions
- Warm up a tablespoon of olive oil in a large skillet over medium-high heat. Toss in the zucchini and sauté for about 3 to 4 minutes, stirring often until just tender but still bright and crisp. Season with a pinch of salt and pepper, then transfer to a plate and set aside.
- In the same pan, pour in the remaining oil and sauté the garlic for a minute until aromatic. Add the corn and black beans, followed by the Italian seasoning and cumin. Let it cook for a few minutes until everything is heated through.
- Return the zucchini to the skillet, sprinkle over the parmesan, and give it all a gentle toss to bring the flavors together. Serve warm or at room temperature.
Notes
- Choose firm, glossy zucchini that feels heavy for its size.
- Avoid overcooking the zucchini—keeping it crisp gives the salad its lovely texture.
- Add a pinch of red pepper flakes if you like a bit of heat.
- Fresh chopped parsley makes a great finishing touch.
- Want extra flavor? Grill the corn before tossing it in.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 146Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 4mgSodium 274mgCarbohydrates 18gFiber 5gSugar 4gProtein 6g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
One More Thing…
This salad started out as a way to use up fridge leftovers—but it’s become one of those dishes that I now plan for. It’s fresh, flavorful, and surprisingly filling. Whether you’re cooking for one or feeding a crowd, this is one of those simple recipes that always hits the mark.
Try other Zucchini recipes:
