Parmesan Zucchini and Corn

Contents

Parmesan Zucchini and Corn
Featured Comment
WHAT TO SERVE WITH ZUCCHINI
TOOLS FOR THIS RECIPE
PARMESAN ZUCCHINI AND CORN: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Instructions

A healthy 10 minute zucchini side dish to dress up any meal. It’s so simple yet full of flavor! SO SO GOOD.

Featured Comment

One of my favorite vegetable side dishes. So easy to make, and it’s a breeze to improvise with other additions – onions, jalapeños, even tomatoes. My husband loves it too, so since he’s a picky veggie eater, this is a winner.

CHRISTINE

158 more comments

In an effort to use up all this summer zucchini in abundance here, I decided to make the easiest side dish ever, dressing it up with a bit of basil, oregano and thyme, a squeeze of lime juice and fresh cilantro leaves.

I also sprinkled on some freshly shaved Parm and called it a day. It’s unbelievably simple yet full of fun flavors to dress up any meal. Best of all, you can use any kind of corn you have on hand – frozen, canned or roasted!

WHAT TO SERVE WITH ZUCCHINI

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TOOLS FOR THIS RECIPE

Large cast iron skillet

PARMESAN ZUCCHINI AND CORN: FREQUENTLY ASKED QUESTIONS

Zucchini vary so much in size. How much zucchini should I use in this recipe?

We recommend using small to medium-sized zucchini, about 5-8 oz each and 6-8 inches in length. Size matters here! Larger zucchini tend to be flavorless with bigger seeds and mushier centers. Choose zucchini that have bright green skin and are firm and heavy for its size.

Can I use fresh herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

Recipe

Yield: 4 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients

2 tablespoons olive oil

3 cloves garlic, minced

4 medium zucchini, diced

1 cup corn kernels, frozen, canned or roasted

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon dried thyme

Kosher salt and freshly ground black pepper, to taste

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped fresh cilantro leaves

½ cup shaved Parmesan

Instructions

1. Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 4-5 minutes; season with salt and pepper, to taste.
3. Stir in lime juice and cilantro.
4. Serve immediately, topped with Parmesan.