Parmesan Zucchini and Corn
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4.91 out of 5 stars
(55)
Ingredients
4 servings
- 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
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Preparation
Chef’s notes
You can use any kind of corn you have on hand – frozen, canned, or roasted.
Feel free to improvise with other additions like onions, jalapeños, or even tomatoes.