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...
Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam (you're here)
Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Zucchini Slaw by Karen's Kitchen Stories
Zucchini with Cheese Flatbread by Palatable Pastime
2 large zucchini or squash sliced into thick coins
salt and pepper
Also needed: griddle or skillet
1-1/2 cups fresh corn kernels
1 cup diced cherry tomatoes
fresh herbs (I used dill in this one)
salt and pepper, as needed
Place all ingredients into a mixing bowl. Toss to combine and set aside.
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.