Zucchini Filled with Corn & Tomato Salad
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 20minutes
COURSE: Starter or Main
When you combine tangy goat cheese and fresh herbs with your ripe tomatoes and fresh, grilled corn it enhances the vegetables’ sweetness to create a beautiful complement to freshly grilled zucchini. You’ll enjoy this as a lovely starter or light main course.
Ingredients
- 2 large zucchini, halved lengthwise
- 4 Tbsp olive oil
- 2 ears corn, husk and silk removed
- 1 pint cherry tomatoes, halved
- 1 lemon, zested and juiced
- ½ cup goat cheese crumbles
- ¼ cup mint, roughly chopped
- ¼ cup parsley, roughly chopped
- Salt and pepper, to taste
- Citarella baguette, warmed
Instructions
- Heat grill or grill pan to medium-high heat.
- Scoop out flesh of zucchini to create a shallow boat where you will serve the salad. Season zucchini with salt, pepper, and 1 Tbsp olive oil. Season corn with salt, pepper, and 1 Tbsp olive oil.
- Grill corn and zucchini until charred for about 3-4 minutes. Remove and let cool.
- Cut corn off the cob and mix with tomatoes, lemon juice and zest, goat cheese, herbs, and remaining olive oil. Season with salt and pepper to taste.
- Spoon salad mixture into zucchini boats and serve with warm and crusty Citarella baguette.
