Toss zucchini with 1 tbsp olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 12–15 minutes, until tender and lightly browned
Meanwhile, heat a nonstick skillet over medium-high heat. Add drained corn and cook (without oil) for 4–5 minutes, stirring occasionally, until lightly browned and slightly caramelized. Set aside to cool
In a large bowl, combine roasted zucchini, grilled corn kernels, black beans, and Parmesan
Drizzle with remaining olive oil and lemon juice. Toss gently to combine. Season with salt and pepper to taste
Serve warm, at room temperature, or lightly chilled. Enjoy!
Ingredients
2 medium zucchinis, cut into half-moons
1 (15 oz) can Urban Meadow whole kernel corn, drained and rinsed
1 (15 oz) can Urban Meadow black beans, drained and rinsed
