Roasted Zucchini Corn Salad with Green Goddess Dressing

Roasted Zucchini Corn Salad with Green Goddess Dressing tastes bright, herby, a little smoky from the roasted veggies, and wildly fresh in that “I could eat this all summer” way. It works for busy home cooks who want a 30–35 minute side or light main that feels restaurant-level without any fussy steps. I test this kind of salad on my neighbors, and they keep “forgetting” their containers at my house so I refill them.

Why Roasted Zucchini Corn Salad with Green Goddess Dressing Is Worth It

You get juicy roasted zucchini, sweet charred corn, and creamy avocado all coated in a punchy, herby green goddess dressing. The textures hit every note: crisp, tender, creamy, and crunchy.

You can serve this salad warm, room temp, or chilled, so it fits potlucks, meal prep, and “I’m eating over the sink” nights. The recipe uses simple ingredients, but the flavors taste special enough for guests.

“This Roasted Zucchini Corn Salad with Green Goddess Dressing tastes like peak summer in a bowl and somehow still works any month of the year. ★★★★★”

Ingredients You Need

Produce

• 2 medium zucchini, cut into half-moons (about ¼–½ inch thick)
• 3 ears fresh corn, kernels cut off the cob
  • Use frozen corn (no need to thaw) when fresh corn hides from you.
• 1 pint cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced
• 1 ripe avocado, diced
• 1 small cucumber, chopped (Persian or English works best)
• 1 jalapeño, seeded and minced (optional, for a little kick)
• ½ cup fresh basil leaves
• ½ cup fresh cilantro leaves (or flat-leaf parsley if you dislike cilantro)
• 2 green onions, chopped
• 2 cloves garlic

Pantry & fridge

• 3–4 tablespoons olive oil, divided (use a neutral oil if you prefer)
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika (adds a subtle grilled flavor)
• ¼ teaspoon ground cumin (optional but tasty with corn)
• ½ cup plain Greek yogurt (whole milk tastes best; use dairy-free yogurt for vegan)
• ¼ cup mayonnaise (Duke’s or Hellmann’s both work great; use vegan mayo if needed)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon red wine vinegar or apple cider vinegar
• 1–2 teaspoons honey or maple syrup (to balance the acidity)
• 2–3 tablespoons water to thin the dressing as needed
• ¼ cup crumbled feta or cotija cheese (optional topping)
• ¼ cup toasted pepitas, sunflower seeds, or sliced almonds (for crunch)

Equipment

• Large sheet pan (or two, so veggies roast instead of steam)
• Large mixing bowl
• Small blender, food processor, or high-speed blender for the green goddess dressing
• Sharp knife and cutting board
• Measuring cups and spoons
• Spatula or tongs

Quick Tips & substitutions

• Roast veggies on two pans if they crowd; space helps them brown instead of steam.
• Use frozen corn straight from the freezer; spread it on the hot pan and it roasts beautifully.
• Swap zucchini with yellow squash or a mix of both if that’s what you have.
• Use dairy-free yogurt and vegan mayo to make the green goddess dressing fully vegan.
• Skip jalapeño if you avoid heat, or keep some seeds for extra spice.
• Add canned chickpeas or black beans for more protein and a heartier salad.
• Use parsley instead of cilantro if you taste soap; the dressing still tastes bright and fresh.
• Thin the dressing with water or extra lemon juice until it pours but still clings to a spoon.

How to Make Roasted Zucchini Corn Salad with Green Goddess Dressing

Prep the veggies

1. Preheat the oven to 425°F (220°C). Line one or two sheet pans with parchment for easy cleanup.
2. Slice the zucchini into half-moons and pat them dry with a towel so they roast better.
3. Cut the corn off the cobs, halve the tomatoes, slice the red onion, and set everything in separate piles so you can season them properly.

Roast the zucchini and corn

1. Add zucchini and corn to the sheet pan(s) in a single layer. Keep the tomatoes off the pan for now so they stay juicy.
2. Drizzle with 2–3 tablespoons olive oil, then sprinkle with salt, pepper, smoked paprika, and cumin. Toss with your hands or a spatula until everything looks evenly coated.
3. Roast 15–20 minutes, stirring once halfway, until the zucchini turns golden on the edges and the corn picks up some char. Pull the pan when the veggies look browned and smell nutty.

Make the green goddess dressing

1. While the veggies roast, add Greek yogurt, mayo, basil, cilantro (or parsley), green onions, garlic, lemon juice, vinegar, honey or maple syrup, 2 tablespoons water, ¼ teaspoon salt, and a pinch of pepper to a blender.
2. Blend until the dressing turns smooth and bright green. Scrape down the sides as needed.
3. Taste and adjust: add more salt for punch, more lemon for tang, or a splash of water if it feels too thick. The dressing should pour easily but still cling to the salad.

Build the salad base

1. Add halved tomatoes, sliced red onion, chopped cucumber, and minced jalapeño (if using) to a large mixing bowl.
2. Sprinkle with a pinch of salt and a drizzle of olive oil, then toss gently. This quick step softens the onion and wakes up the tomatoes.
3. Add diced avocado right before the roasted veggies come out so it stays fresh and green.

Combine roasted veggies with the salad

1. Add the hot roasted zucchini and corn to the bowl with the fresh veggies. The heat helps the flavors mingle and slightly soften the tomatoes and onion.
2. Pour about half of the green goddess dressing over the salad. Toss gently with a big spoon or your hands so you avoid smashing the avocado.
3. Taste and add more dressing as needed. You can keep a little extra on the side for serving.

Finish and serve

1. Sprinkle the salad with crumbled feta or cotija and toasted seeds or nuts. Toss once more very lightly.
2. Tear or roughly chop extra basil and cilantro over the top for a fresh, herby finish.
3. Serve the Roasted Zucchini Corn Salad with Green Goddess Dressing warm, at room temperature, or chilled, depending on your mood and how hungry you feel.

Recipe Variations

• Gluten-free: The base recipe already avoids gluten; just double-check yogurt, mayo, and cheese labels.
• Vegan: Use dairy-free yogurt, vegan mayo, and skip the feta or swap in a vegan cheese crumble.
• Low carb: Reduce or skip the corn and add more zucchini, cucumber, and avocado.
• Protein boost: Add grilled chicken strips, roasted shrimp, tofu cubes, or a can of rinsed chickpeas.
• Extra crunch: Toss in shredded cabbage, thinly sliced radish, or extra toasted seeds.
• Extra herb-forward: Add tarragon, dill, or chives to the green goddess dressing.

Ways to Serve Roasted Zucchini Corn Salad with Green Goddess Dressing

• Serve as a main dish salad with warm crusty bread or garlic toast on the side.
• Spoon over cooked quinoa, farro, or brown rice for a hearty grain bowl.
• Tuck into warm tortillas as a veggie taco filling with extra avocado.
• Serve alongside grilled chicken, salmon, or tofu as a bright side dish.
• Pack in a lunch container with extra dressing on the side for a desk-friendly meal.

Storage Success

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 so the salad does not turn soggy. Stir the salad before serving again and add a squeeze of lemon or a spoonful of fresh dressing to wake up the flavors. If you plan ahead, store avocado separately and add it right before serving to keep the texture creamy and the color bright.

Roasted Zucchini Corn Salad with Green Goddess Dressing

Roasted Zucchini Corn Salad with Green Goddess Dressing is a bright, herby, slightly smoky salad with juicy roasted vegetables, creamy avocado, and a punchy green goddess dressing. It works as a 30–35 minute side or light main and can be served warm, room temperature, or chilled.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Salad

Ingredients

  

• 2 medium zucchini, cut into 1/4–1/2 inch half-moons
• 3 ears fresh corn, kernels cut off the cob
• 1 pint cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced
• 1 ripe avocado, diced
• 1 small cucumber, chopped
• 1 jalapeño, seeded and minced
• 2–3 tablespoons olive oil, for roasting and tossing
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin

• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 2 green onions, chopped
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar or apple cider vinegar
• 1–2 teaspoons honey or maple syrup
• 2–3 tablespoons water, to thin as needed
• 1/4 teaspoon kosher salt, plus more to taste
• 1 pinch black pepper

• 1/4 cup crumbled feta or cotija cheese
• 1/4 cup toasted pepitas, sunflower seeds, or sliced almonds
• extra fresh basil and cilantro, torn, for serving

Instructions

 

1. Preheat the oven to 425°F (220°C). Line one or two large sheet pans with parchment paper.
2. Place the zucchini half-moons and corn kernels on the sheet pan(s) in a single layer.
3. Drizzle with 2–3 tablespoons olive oil and sprinkle with kosher salt, black pepper, smoked paprika, and ground cumin if using. Toss until evenly coated.
4. Roast for 15–20 minutes, stirring once halfway through, until the zucchini is golden on the edges and the corn is lightly charred and nutty-smelling.

1. While the vegetables roast, add the Greek yogurt, mayonnaise, basil, cilantro, green onions, garlic, lemon juice, vinegar, honey or maple syrup, 2 tablespoons of water, kosher salt, and a pinch of pepper to a blender or small food processor.
2. Blend until very smooth and bright green, scraping down the sides as needed.
3. Check the consistency and flavor, adding more salt, lemon juice, or water as needed so the dressing is pourable but still clings to a spoon.

1. In a large mixing bowl, combine the halved tomatoes, sliced red onion, chopped cucumber, and minced jalapeño if using.
2. Sprinkle with a small pinch of salt and a light drizzle of olive oil, then toss gently to coat and slightly soften the onion.
3. Add the diced avocado to the bowl just before the roasted vegetables are finished so it stays fresh and green.
4. Add the hot roasted zucchini and corn to the bowl with the fresh vegetables and gently toss to combine.
5. Pour about half of the green goddess dressing over the salad and toss gently, being careful not to mash the avocado. Add more dressing to taste if desired.

1. Top the salad with crumbled feta or cotija and toasted pepitas, sunflower seeds, or sliced almonds, if using.
2. Tear or roughly chop extra basil and cilantro over the top for a fresh, herby finish.
3. Serve warm, at room temperature, or chilled.

Notes

Nutrition Information
Approximate per serving (1 of 4): 320 calories; fat 22 g; saturated fat 5 g; carbohydrates 27 g; fiber 6 g; sugars 12 g; protein 8 g; sodium 520 mg. Values will vary based on exact ingredients, brands, and portion size.