Roasted Zucchini Corn Salad with Green Goddess Dressing

Roasted Zucchini Corn Salad with Green Goddess Dressing tastes bright, herby, a little smoky, and super fresh, like summer in a bowl with actual personality. It works perfectly for busy weeknights or casual cookouts, since you pull it together in about 35 minutes from start to finish. I first tossed this together after a farmers’ market haul and then ate it straight from the mixing bowl over the sink, which I highly recommend.

Why You Should Try This Roasted Zucchini Corn Salad with Green Goddess Dressing

This salad hits that sweet spot between hearty and light, so it satisfies without sending you into a food coma. Roasted zucchini and charred corn bring caramelized edges, while the creamy green goddess dressing adds tang, herbs, and just enough richness.

You can serve it warm, room temperature, or chilled, so it fits potlucks, meal prep, and “I forgot about dinner” nights. It also uses simple ingredients that you probably already keep around, with easy swaps if your fridge looks a little bare.

“This Roasted Zucchini Corn Salad with Green Goddess Dressing tastes like peak summer produce with restaurant-level flavor, but it comes together with weeknight effort. ★★★★★”

Ingredients You’ll Need

Produce

• 2 medium zucchini, cut into half-moons (about 1/4-inch thick)
• 3 ears fresh corn, kernels cut from the cob
  • Use frozen corn (about 2 cups) if fresh corn looks sad; thaw and pat dry so it roasts instead of steams.
• 1 pint cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced
• 1 ripe avocado, diced (optional but highly recommended)
• 1 small jalapeño or serrano, finely minced (optional, for heat)
• 1 small bunch fresh basil, roughly chopped
• 1 small bunch fresh cilantro, roughly chopped
• 1 small bunch fresh parsley, roughly chopped
• 2 green onions, chopped
• 1 small clove garlic

Pantry items

• 3 tablespoons olive oil, divided
  • Use a neutral oil like avocado oil if you prefer a milder flavor.
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 tablespoon lime juice, plus more to taste
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (optional)
• Kosher salt
• Freshly ground black pepper

Dairy & fridge items

• 1/2 cup plain Greek yogurt (whole milk gives the creamiest dressing)
• 1/4 cup mayonnaise (use your favorite brand; I like a tangy one for extra flavor)
• 1/4 cup buttermilk or milk, plus more to thin as needed
• 1/4 cup crumbled feta or cotija cheese, plus extra for topping
  • Skip the cheese or use a dairy-free feta-style crumble for a vegan version.
• 1 teaspoon Dijon mustard

Optional add-ins

Use these to bulk up the Roasted Zucchini Corn Salad with Green Goddess Dressing or turn it into a full meal.

• 1 can black beans or chickpeas, drained and rinsed
• 1 cup cooked quinoa, farro, or couscous
• Grilled chicken, shrimp, or tofu for extra protein
• Toasted pepitas or sunflower seeds for crunch

Equipment

• Large sheet pan (or two, so veggies roast instead of steam)
• Large mixing bowl
• Small blender, food processor, or immersion blender cup
• Cutting board and sharp knife
• Measuring cups and spoons
• Spatula or tongs

Tips & Tricks

• Roast veggies in a single layer so they caramelize instead of turning soggy.
• Pat corn kernels dry with a paper towel before roasting if you use frozen corn.
• Cut zucchini into similar-size half-moons so they cook evenly and keep a little bite.
• Toss veggies with oil, salt, and spices right on the sheet pan to save a bowl.
• Use two sheet pans if the veggies crowd together; more space equals better browning.
• Mix the green goddess dressing in a blender for the smoothest, creamiest texture.
• Thin the dressing with a splash of buttermilk or water until it coats a spoon but still clings to the salad.
• Taste the dressing and adjust salt, lemon, and herbs at the end; herbs vary in intensity.
• Add avocado right before serving so it stays bright and creamy.
• Serve the salad slightly warm for the best flavor, then enjoy leftovers chilled the next day.
• Double the dressing and keep extra in the fridge for grain bowls, sandwiches, or veggie dipping.
• Use this salad as a “clean out the fridge” base and toss in leftover grilled veggies or proteins.

How to Make Roasted Zucchini Corn Salad with Green Goddess Dressing

Step 1: Roast the zucchini and corn

Preheat your oven to 425°F and line a large sheet pan with parchment for easier cleanup. Add the zucchini and corn kernels to the pan, drizzle with 2 tablespoons olive oil, and sprinkle with salt, pepper, cumin, smoked paprika, and chili powder if you use it. Toss everything right on the pan until the veggies coat evenly, then spread them into a single layer with a little space between pieces.

Roast for 18 to 22 minutes, stirring once halfway through, until the zucchini turns golden around the edges and the corn develops some char. Pull the pan from the oven and let the veggies cool slightly while you mix the rest of the salad.

Step 2: Prep the fresh salad base

While the veggies roast, add the halved cherry tomatoes and sliced red onion to a large mixing bowl. If you use jalapeño or serrano, add it now. Sprinkle with a pinch of salt and a small squeeze of lime juice, then toss and let the mixture sit so the onion softens a bit.

Dice the avocado and set it aside for later so it does not brown too much. Chop the basil, cilantro, and parsley, and slice the green onions. Keep a small handful of herbs aside for garnish.

Step 3: Blend the green goddess dressing

In a blender or food processor, add Greek yogurt, mayonnaise, buttermilk, lemon juice, lime juice, honey, Dijon mustard, garlic, basil, cilantro, parsley, green onions, a pinch of salt, and a few grinds of black pepper. Blend until the dressing turns smooth and bright green. If it looks too thick, add a tablespoon of buttermilk or water at a time until it reaches a pourable, creamy consistency.

Taste and adjust with more salt, lemon, or lime until the flavor pops. Stir in the crumbled feta or cotija by hand, or sprinkle it over the salad later if you prefer visible chunks.

Step 4: Combine the salad

Add the slightly cooled roasted zucchini and corn to the bowl with tomatoes and onion. Gently fold everything together so the roasted veggies mix with the fresh ones. Add the diced avocado and most of the chopped herbs, then toss again with a light hand so the avocado stays mostly intact.

Pour about half of the green goddess dressing over the salad and toss until everything coats evenly. Add more dressing as needed; you want the veggies glossy and coated, not swimming. Taste and adjust salt, pepper, and citrus one last time.

Step 5: Garnish and serve

Transfer the Roasted Zucchini Corn Salad with Green Goddess Dressing to a serving platter or shallow bowl. Sprinkle with extra feta or cotija, the reserved herbs, and a little black pepper. Add a final squeeze of lime or lemon over the top if you like extra brightness.

Serve the salad warm, room temperature, or chilled, depending on your mood and schedule. Keep extra dressing on the side so people can spoon more over their portions.

What to Serve with Roasted Zucchini Corn Salad with Green Goddess Dressing

This Roasted Zucchini Corn Salad with Green Goddess Dressing pairs beautifully with grilled chicken, shrimp, or tofu for a simple dinner. You can spoon it over cooked quinoa or brown rice to turn it into a hearty grain bowl. It also works as a colorful side next to burgers, veggie patties, or roasted potatoes.

Serve it with iced tea, sparkling water with citrus, or a fruity mocktail for a fresh, family-friendly spread. I also like to scoop it up with tortilla chips or pita chips when I want it to double as a chunky dip.

Storage Options

• Store leftover Roasted Zucchini Corn Salad with Green Goddess Dressing in an airtight container in the fridge for up to 3 days.
• Keep extra dressing in a separate jar in the fridge for up to 5 days and shake before using.
• Skip freezing this salad; the zucchini, corn, and avocado lose their texture after thawing.
• Enjoy leftovers cold or let them sit at room temperature for 15 minutes; if you want it warmer, heat the roasted veggies separately in a skillet, then toss with fresh herbs and a spoonful of dressing.