Name: Roasted Zucchini Corn Salad with Green Goddess Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 medium zucchini, cut into 1/2-inch half-moons; 3 ears fresh corn, kernels sliced off the cob; 1 red bell pepper, diced; 1 small red onion, thinly sliced; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1 cup Greek yogurt; 1/2 cup mayonnaise; 1 cup fresh mixed herbs, packed (such as parsley, cilantro, basil, and chives); 2 tablespoons fresh tarragon leaves; 2 cloves garlic; 3 tablespoons fresh lemon juice; 1–2 teaspoons lemon zest; 2 fillets anchovies or 1 teaspoon anchovy paste; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2–4 tablespoons water, to thin as needed; 1 can (15 ounces) chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1/2 cup crumbled feta or cotija cheese; 1/4 cup toasted pepitas or sunflower seeds; 1 avocado, diced; 1/4 cup fresh herbs, chopped (such as parsley, cilantro, or basil); lemon wedges, for serving

Roasted Zucchini Corn Salad with Green Goddess Dressing hits all the summer notes: smoky, herby, tangy, creamy, and crunchy in every bite. It works perfectly for busy home cooks who want a fresh, colorful side or light main on the table in about 35 minutes. I first made this on a sweltering July evening in my tiny apartment kitchen, and my AC still forgives me because it tasted that good.

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

This salad packs big flavor with simple ingredients you probably already keep around. Roasting the zucchini and corn concentrates their sweetness and adds those caramelized edges that make vegetables taste like a treat, not a chore.

The Green Goddess dressing brings herbs, garlic, lemon, and a creamy base together in a way that makes the whole bowl taste restaurant-level. You can serve it warm, room temp, or chilled, so it fits weeknights, meal prep, and potlucks without stress.

“This Roasted Zucchini Corn Salad with Green Goddess Dressing tastes like peak summer in a bowl and somehow still counts as eating your vegetables. ★★★★★”

Ingredients You Need

For the roasted vegetables

3 medium zucchini, cut into half-moons (about 1/2-inch thick)
3 ears fresh corn, kernels sliced off the cob
- Use frozen corn (no need to thaw) when fresh corn hides from you.
1 red bell pepper, diced
1 small red onion, sliced thin
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika (or regular paprika if that’s what you have)
1/2 teaspoon garlic powder

For the Green Goddess dressing

1 cup Greek yogurt (whole milk tastes best, but 2% works fine)
- Swap with sour cream or half mayo / half yogurt if you like it richer.
1/2 cup mayonnaise (use your favorite brand; I like Duke’s or Hellmann’s)
1 cup fresh herbs, packed
- Mix of parsley, cilantro, basil, and chives works beautifully.
2 tablespoons fresh tarragon leaves (optional but classic)
2 cloves garlic
3 tablespoons fresh lemon juice (about 1 large lemon)
1–2 teaspoons lemon zest
2 anchovy fillets or 1 teaspoon anchovy paste
- Skip anchovies and add 1 extra pinch salt for a vegetarian version.
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2–4 tablespoons water to thin, as needed

For the salad assembly

1 can (15 ounces) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup crumbled feta or cotija cheese
1/4 cup toasted pepitas or sunflower seeds
1 avocado, diced (optional but highly encouraged)
1/4 cup fresh herbs, chopped (parsley, cilantro, or basil)
Extra lemon wedges for serving

Equipment

Large sheet pan (two if you double the recipe or want extra browning)
Large mixing bowl
Cutting board and sharp knife
Blender or food processor for the dressing
Spatula or tongs
Measuring cups and spoons

Quick Tips & substitutions

Roast the vegetables in a single layer so they caramelize instead of steam.
Use frozen corn straight from the bag when fresh corn feels pricey or out of season.
Swap chickpeas with black beans or white beans if that’s what you have.
Use all yogurt and skip mayo for a lighter Green Goddess dressing.
Skip anchovies and add capers for a vegetarian twist with similar briny flavor.
Use dairy-free yogurt and vegan mayo plus dairy-free cheese to keep it vegan.
Add cooked quinoa or farro if you want a more filling grain salad.
Roast the veggies in advance and chill them, then dress the salad right before serving.

How to Make Roasted Zucchini Corn Salad with Green Goddess Dressing

Step 1: Prep and season the vegetables

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment for easier cleanup. Toss the zucchini, corn kernels, red bell pepper, and red onion with olive oil, salt, pepper, smoked paprika, and garlic powder right on the pan. Spread everything into an even layer so the vegetables have space and don’t pile on top of each other.

Step 2: Roast until golden and caramelized

Slide the pan into the hot oven and roast for 18–22 minutes. Stir once halfway through so the vegetables brown on multiple sides. Pull the pan when the zucchini turns tender with golden edges and the corn picks up some char and deeper color.

Step 3: Blend the Green Goddess dressing

While the vegetables roast, add Greek yogurt, mayonnaise, herbs, tarragon, garlic, lemon juice, lemon zest, anchovies, salt, and pepper to a blender or food processor. Blend until the dressing turns smooth and bright green, scraping down the sides as needed. Add water 1 tablespoon at a time until the dressing reaches a pourable but still creamy consistency. Taste and adjust with more salt, pepper, or lemon juice as your taste buds request.

Step 4: Assemble the salad base

Add chickpeas and cherry tomatoes to a large mixing bowl. When the roasted vegetables finish, let them cool for about 5–10 minutes so they don’t wilt everything on contact. Add the warm vegetables to the bowl with the chickpeas and tomatoes and toss gently.

Step 5: Dress and finish the salad

Drizzle about half of the Green Goddess dressing over the warm mixture and toss until everything looks lightly coated. Add feta or cotija, toasted pepitas, diced avocado, and chopped fresh herbs. Toss again gently so the cheese and avocado stay mostly intact, then taste and add more dressing, salt, or lemon juice as needed. Serve the salad warm, at room temperature, or chilled, with extra dressing on the side.

Recipe Variations

Gluten-free: The base recipe already skips gluten; just confirm your yogurt, mayo, and cheese labels.
Vegan: Use dairy-free yogurt, vegan mayo, and dairy-free cheese; skip anchovies and add capers or extra herbs.
Low carb: Reduce or omit chickpeas and corn, and add extra zucchini, bell peppers, and avocado.
Protein boost: Add grilled chicken, shrimp, tofu, or tempeh on top.
Extra crunch: Toss in shredded cabbage, thinly sliced radish, or extra toasted seeds.
Extra heat: Add minced jalapeño, a pinch of cayenne, or a drizzle of hot sauce to the dressing.

Ways to Serve Roasted Zucchini Corn Salad with Green Goddess Dressing

Serve as a main dish salad with warm pita or crusty bread on the side.
Spoon over cooked quinoa, rice, or couscous for a hearty bowl.
Pack into meal prep containers for easy lunches with extra dressing in a small jar.
Serve as a colorful side next to grilled chicken, salmon, tofu, or portobello mushrooms.
Scoop into lettuce cups or tortillas for a quick veggie taco situation.

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 doesn’t turn soggy, and stir it before each use. If the salad sits overnight, freshen it with a squeeze of lemon and a pinch of salt before serving. Add avocado and extra herbs right before you eat for the best texture and color.