Name: Roasted Zucchini Corn Salad with Green Goddess Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 medium zucchini, sliced into 1/2-inch half moons and patted dry; 3-4 ears fresh corn, kernels cut from the cob; 1 cup cherry or grape tomatoes, halved; 1/2 small red onion, thinly sliced; 1 ripe but slightly firm avocado, diced; 1 handful chopped fresh herbs (such as cilantro, parsley, or basil); 3 tablespoons olive oil, divided; Kosher salt, to taste; freshly ground black pepper, to taste; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes; 1-2 tablespoons fresh lime juice, plus more to taste; 3/4 cup whole milk Greek yogurt; 2 tablespoons mayonnaise; 1 cup packed mixed fresh herbs (such as parsley, cilantro, basil, and chives); 1 small clove garlic; 2 tablespoons fresh lemon juice; 1 fillet anchovy, or 1 teaspoon capers; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; Salt and freshly ground black pepper, to taste; 1-3 tablespoons water, to thin as needed

Roasted Zucchini Corn Salad with Green Goddess Dressing tastes bright, herby, a little smoky from the roasted veggies, and super creamy without feeling heavy at all. It works perfectly for busy home cooks who want a fresh summer side or light main on the table in about 35 minutes. I first made this after a farmers’ market haul and ended up eating half the bowl standing at the counter with a fork.

Why Make This Roasted Zucchini Corn Salad with Green Goddess Dressing at Home

You control the texture, seasoning, and freshness, which makes a huge difference in a veggie-heavy salad like this. Roasting the zucchini and corn at home adds caramelized edges and sweetness that store bought salads never match.

You also get a homemade Green Goddess Dressing that tastes bright and herby instead of gloopy. The whole recipe uses simple ingredients, stays naturally gluten free, and works for meal prep or last minute dinners.

“This Roasted Zucchini Corn Salad with Green Goddess Dressing tastes like peak summer in a bowl and somehow disappears every time I make it.” ★★★★★

Ingredients You Need

Veggies for the salad

Zucchini
- Use 2 medium zucchini, about 1 pound total.
- Choose firm zucchini with shiny skin and no soft spots.
Fresh corn on the cob
- Use 3 to 4 ears, depending on size.
- Frozen corn works in a pinch; do not thaw, just roast straight from frozen.
Cherry or grape tomatoes
- About 1 cup, halved.
- Roma tomatoes work too; just seed and dice them.
Red onion
- Half of a small onion, thinly sliced.
- Shallots give a milder flavor if you prefer.
Avocado
- One ripe but slightly firm avocado, diced.
- Soft avocado turns mushy in the salad, so choose one that yields just a bit to pressure.
Fresh herbs for the salad
- A handful of chopped cilantro, parsley, or basil.
- Mix and match based on what you have.

Pantry items and flavor boosters

Olive oil
- Use extra virgin for the best flavor.
- Avocado oil also works well for roasting.
Kosher salt and freshly ground black pepper
Ground cumin
- Adds warmth and depth to the roasted veggies.
Smoked paprika
- Adds a subtle smoky note that pairs well with corn.
Red pepper flakes
- Optional, for a little heat.
Lime juice
- Fresh lime juice gives the salad brightness.
- Bottled lime juice works if you keep a good quality brand in the fridge.

Green Goddess Dressing ingredients

You can make this in a blender or food processor.

Greek yogurt
- Use whole milk Greek yogurt for the creamiest texture.
- Dairy free yogurt works if you need a vegan option.
Mayonnaise
- Just a couple tablespoons for richness; use your favorite brand.
Fresh herbs
- Packed cup of mixed parsley, cilantro, basil, and chives.
- You can use only two or three types; keep the total amount the same.
Garlic
- One small clove, or half a large clove.
Lemon juice
- Fresh lemon juice gives the dressing its tang.
Anchovy or capers (optional)
- One anchovy fillet or 1 teaspoon capers adds savory depth.
- Skip this to keep the salad vegetarian.
Dijon mustard
- Adds a little sharpness and helps the dressing emulsify.
Honey or maple syrup
- Just a teaspoon to balance the acidity.
Salt and pepper
- Season to taste at the end.
Water
- A few tablespoons to thin the dressing to a pourable consistency.

Equipment list

Large baking sheet
- Line with parchment for easier cleanup.
Large mixing bowl
Small bowl for tossing veggies with oil and spices
Blender or food processor for the Green Goddess Dressing
Cutting board and sharp chef’s knife
Citrus juicer or reamer
Measuring cups and spoons
Spatula or tongs

Tips & Mistakes

Roast the veggies in a single layer so they brown instead of steam.
Pat zucchini dry before roasting, or you end up with soggy slices.
Cut zucchini into similar sized half moons so they cook evenly.
Keep the oven hot; a low temperature will soften veggies without caramelizing them.
Salt the veggies lightly before roasting, then adjust seasoning at the end.
Do not over roast corn; you want golden spots, not shriveled kernels.
Let roasted veggies cool slightly before adding avocado so it holds its shape.
Taste the Green Goddess Dressing and adjust salt, acid, and herbs until it sings.
Thin the dressing slowly with water; add a little at a time so it does not turn watery.
Toss the salad gently to avoid smashing the avocado and tomatoes.
Add only enough dressing to lightly coat, then serve extra on the side.
Chill leftovers quickly; warm salad in the fridge can turn limp and dull.

How to Make Roasted Zucchini Corn Salad with Green Goddess Dressing

Step 1: Prep and roast the veggies

Preheat your oven to 425°F and line a large baking sheet with parchment. Slice the zucchini into half moons about 1/2 inch thick and pat them dry with a clean towel. Cut the kernels off the corn cobs and place them in a large bowl with the zucchini.

Drizzle with olive oil, then sprinkle with salt, pepper, cumin, and smoked paprika. Toss until everything looks evenly coated, then spread the veggies on the baking sheet in a single layer. Roast for 15 to 20 minutes, stirring once halfway, until the zucchini turns golden at the edges and the corn develops brown spots.

Step 2: Mix the Green Goddess Dressing

While the veggies roast, add Greek yogurt, mayonnaise, herbs, garlic, lemon juice, Dijon, honey, and optional anchovy or capers to a blender or food processor. Blend until the herbs break down and the dressing looks smooth and bright green. Add 1 to 3 tablespoons of water, a little at a time, and blend until the dressing reaches a pourable but still creamy consistency.

Taste and season with salt and pepper. If it tastes flat, add a pinch more salt or a squeeze of lemon. If it tastes too sharp, add a tiny bit more honey or yogurt.

Step 3: Prep the fresh add ins

Halve the cherry tomatoes and place them in a large salad bowl. Thinly slice the red onion and add it to the bowl. Chop your extra herbs for the salad and set them aside.

Cut the avocado in half, remove the pit, and dice the flesh into bite sized pieces. Keep the avocado off to the side for now so it does not mash while you toss the other ingredients.

Step 4: Combine the roasted veggies and salad base

When the zucchini and corn finish roasting, let them cool for about 5 to 10 minutes. You want them warm but not scorching hot so they do not wilt the tomatoes too much. Add the roasted veggies to the bowl with the tomatoes and onion.

Drizzle with a spoonful of lime juice and a small splash of olive oil, then toss gently. Sprinkle in the chopped herbs and toss again. Taste and adjust salt and pepper.

Step 5: Add dressing and avocado

Add a generous drizzle of Green Goddess Dressing over the warm veggie mixture. Toss gently until everything looks lightly coated. Fold in the avocado last with a soft spatula so the cubes stay mostly intact.

If the salad looks dry, add a little more dressing. If it looks heavy, squeeze in a bit more lime juice to brighten it up.

Step 6: Chill briefly or serve right away

You can serve Roasted Zucchini Corn Salad with Green Goddess Dressing slightly warm or at room temperature. If you prefer a cooler salad, chill it for 15 to 20 minutes in the fridge. Give it a quick toss before serving and add a final sprinkle of herbs on top.

Variations I've Tried

I swap half the zucchini for yellow squash when I have it, which adds extra color and a slightly sweeter flavor. I also add cooked quinoa or farro to turn this into a full meal that keeps me full for hours. Black beans or chickpeas mix in nicely and add protein and fiber.

Sometimes I use all cilantro and lime in the dressing for a more Tex Mex vibe, then top the salad with crumbled cotija or feta. I also tried a dairy free version with coconut yogurt and extra avocado in the dressing, and it tasted rich and silky.

How to Serve Roasted Zucchini Corn Salad with Green Goddess Dressing

Serve this Roasted Zucchini Corn Salad with Green Goddess Dressing as a side with grilled chicken, shrimp, or tofu, or scoop it over cooked rice for a simple bowl. It also works well stuffed into warm tortillas or pita with a little extra dressing as a sauce. I like to spoon leftovers over crisp romaine for a quick lunch salad. Pair it with sparkling water, iced tea, or lemonade for a super fresh, summer style meal.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days; the avocado may darken slightly but still tastes fine.
Keep extra Green Goddess Dressing in a separate jar in the fridge for up to 5 days and stir before using.
Avoid freezing this salad, since zucchini, corn, and avocado lose their texture after thawing.
Eat leftovers cold or at room temperature; if you want it slightly warmer, let it sit on the counter for 20 minutes instead of reheating.