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Grilled Zucchini Salad with Corn, Cannellini Beans, Basil, and Pecorino Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A fresh and flavorful Grilled Zucchini Salad featuring tender cannellini beans tossed in a zesty lemon and garlic dressing, charred zucchini and corn, fresh basil, crunchy pecans, and finished with shaved pecorino cheese. Perfect as a light lunch or a side dish for summer meals.


Ingredients

Scale

Beans

  • 1 can cannellini beans or 2 cups cooked from scratch
  • 1 tablespoon chopped fresh rosemary

Vegetables

  • 2 medium zucchini, halved lengthwise
  • 2 ears corn, husks and silks removed

Oils and Seasonings

  • 1 tablespoon olive oil or avocado oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons extra virgin olive oil
  • 1 whole lemon, zested and juiced
  • 1 clove garlic, minced
  • 1 teaspoon honey

Other

  • ½ cup torn basil leaves
  • ¼ cup chopped pecans
  • 4 tablespoons shaved pecorino cheese or parmesan cheese


Instructions

  1. Prepare the Beans: Rinse the cannellini beans thoroughly under cold water to remove any canning liquid. Toss them in a bowl with the chopped fresh rosemary to infuse flavor.
  2. Make the Dressing: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, the juice and zest of one whole lemon, minced garlic, and honey until emulsified. Pour this dressing over the beans and rosemary mixture, stirring gently to combine.
  3. Grill Zucchini and Corn: Preheat your grill to medium-high heat. Brush the halved zucchini and ears of corn with 1 tablespoon of olive or avocado oil, then season with kosher salt and ground pepper. Grill the vegetables until they are tender and have a nice char, about 4-5 minutes per side for zucchini and 10-12 minutes for corn, turning occasionally.
  4. Combine Ingredients: Once grilled and cool enough to handle, dice the zucchini and slice the corn kernels off the cob. Add these to the bowl with the dressed beans. Toss in the torn basil leaves and chopped pecans, mixing everything gently to combine.
  5. Serve: Divide the salad onto four plates. Garnish each serving with shaved pecorino or parmesan cheese for a salty, creamy finish. Serve immediately and enjoy the vibrant flavors and textures.

Notes

  • You can substitute pecans with walnuts or almonds for different crunch and flavor.
  • If you don’t have a grill, you can use a grill pan or roast the zucchini and corn in the oven at 425°F for 15-20 minutes.
  • For a vegan version, omit the cheese or use a plant-based parmesan alternative.
  • Leftovers can be stored in the refrigerator for up to 2 days but add the cheese just before serving to keep it fresh.