Super Easy Corn and Zucchini Salad {that can also be used as a pizza topping!}

During the summer months corn and zucchini are always in abundance, and what better to make than a super easy corn and zucchini salad that can also be used as a pizza topping? This dish is super versatile and comes together in a flash!

this image

Ok, I have to tell you, today’s recipe is one of my favorite summertime recipes. It is so fresh tasting and has many uses: it can be made as a corn and zucchini salad and be enjoyed all by itself, it can be made as a side to some perfectly baked salmon, it can be made with fresh corn or frozen corn, and most recently, I have started using it as a pizza topping (not going to lie-that’s one of my favorite ways to enjoy this salad!)

As I received my latest Instacart delivery (an online grocery delivery service that I am very much in love with – see here for a comparison of 6 other home meal delivery services I love, here for my rainbow chicken salad recipe where I got all of the ingredients from Instacart and here for peanut butter banana chocolate chip granola bars -I just made another batch of them last night) I ordered beautiful zucchini this time and just knew I couldn’t wait to use them. The thing I really like about Instacart is that in addition to produce you can order ALL of your groceries just as if you were at the actual grocery store! It’s a total time saver and is quite amazing. I had ordered some frozen veggies and as soon as I saw I had some frozen corn, it all came together – corn and zucchini are such great ingredients to use together.

Use code PHILIAK125 on Instacart to get $10 off your first order for new customers!

Since today is Five Ingredient Friday, the corn and zucchini salad only has 5 ingredients: corn, zucchini, onion, olive oil, and basil (with a little salt and pepper – but I don’t count those as ‘ingredients’ because chances are, you have those somewhere in your house 🙂 ). This salad only takes 15 minutes from start to finish, and is perfect for a quick side for dinner. OR, the corn and zucchini salad works perfectly as a topping on pizza!

[Tag me on Instagram, @philiakelnhofer if you try this super easy corn and zucchini salad for dinner tonight! ]

The flavors of corn and zucchini with fresh basil lends itself perfectly to melted cheese on pizza. So can we say seven ingredient Saturday? Because all you need to make the corn and zucchini pizza is to buy a pizza crust (or make one – like this fail proof whole wheat pizza dough) and then spoon some of the corn and zucchini salad onto the crust, and then top with cheese and bake. It’s literally that easy!

Next time you’re looking for a some summer ingredient inspiration, look no further than this corn and zucchini salad that can also be used as a pizza topping!

Super Easy Corn and Zucchini Salad {that can also be used as a pizza topping!}

No ratings yet

Print Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 -8 servings

Ingredients

• For the corn and zucchini salad:
• 1 lb corn either frozen corn or fresh corn kernels
• 2 zucchini cut into small cubes
• 1/2 red onion diced
• 4-6 fresh basil leaves
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• For the corn and zucchini pizza
• 1 cup corn and zucchini salad
• 1/2 teaspoon garlic salt
• 1 pizza crust I like to use thin or extra thin crusts or make whole wheat crusts and roll it very thin
• 1 1/2 cups mozzarella cheese low moisture, part skim, shredded

Instructions

• To make the corn and zucchini salad start by heating the olive oil in a skillet and then adding in the onion and zucchini cubes, sprinkle with salt and pepper and cook until the onions start to turn translucent (about 5 minutes) then add in the corn and cook for another 5 minutes.
• Remove from heat, stir in the fresh basil and serve.
• To make the pizza: preheat oven to 400.
• Lay pizza crust on a baking sheet, top with corn and zucchini salad, sprinkle a little garlic salt over it, then sprinkle with cheese and bake for 10-15 minutes until the cheese is melted and starts to brown. Remove from oven, allow to cool for a few minutes, then slice and serve.

• 5 Ingredient Flank Steak Charred Corn Salad
• Zucchini and Kale Lasagna {naturally gluten-free}
• Zucchini and Kale Lasagna {naturally gluten-free}