Diethood · by Katerina Petrovska★ 4.9 (30)
Grilled Zucchini Salad
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 13%
CARBS 21G29% OF CAL
5G FIBER6G SUGAR10G OTHER
FAT 22G68% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer salad of grilled zucchini, corn, and tomatoes dressed with lemon and garlic, finished with arugula and goat cheese.
sideamericansalad🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium-sized zucchini (cut into ½-inch thick half-moons)
- 2 cups cherry tomatoes (halved)
- 2½ cups corn kernels
- 2 tablespoons olive oil (divided)
- salt and freshly ground black pepper (to taste)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- 1 teaspoon dried oregano (or any other dried herbs)
- 2 cups arugula
- ½ cup crumbled goat cheese (you could also use bleu cheese or feta cheese)
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 13%
CARBS 21G29% OF CAL
5G FIBER6G SUGAR10G OTHER
FAT 22G68% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 278mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 283mg
- Calcium
- 43mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 278MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.