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
Step 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.
Step 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.
Step 3
Stir in lime juice and cilantro.
Step 4
Serve immediately, topped with Parmesan.
Step 5
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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.
