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  • Writer's pictureCulinary Cam

Seared Zucchini Topped with Fresh Corn Salad #FoodieExtravganza

Updated: Aug 7

August 8th is National Zucchini Day. Many of us have an overload of zucchini on our counter. Wendy of A Day in the Life on the Farm is hosting the Foodie Extravaganza party this month.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! As I said, we are honoring National Zucchini Day. Here's the delicious line-up...


Seared Zucchini

  • 2 large zucchini or squash sliced into thick coins

  • salt and pepper

  • olive oil

  • Also needed: griddle or skillet

Corn Salad

  • 1-1/2 cups fresh corn kernels

  • 1 cup diced cherry tomatoes

  • fresh herbs (I used dill in this one)

  • olive oil

  • vinegar

  • salt and pepper, as needed


Corn Salad

Place all ingredients into a mixing bowl. Toss to combine and set aside.

Seared Zucchini

Heat olive oil to a shimmer on a griddle or skillet. Place slices in a single layer on the pan. Cook until you get a nice sear. Flip and sear again. You don't want to cook these too much that they get soft and mushy. You just want enough of the cut sides to have color.

Place seared zucchini slices on a serving platter. Top with corn salad. Garnish with more dill. Serve immediately.

That's a wrap for my August offering for #FoodieExtravaganza. The group will be back in September with recipes made with honey. Sue of Palatable Pastime is hosting. Stay tuned.

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