Parmesan Zucchini and Corn
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4 servings
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Course
Side Dish
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Cuisine
American, International, Vegetarian
Parmesan Zucchini and Corn
Description
In this preparation, diced zucchini and corn are cooked in olive oil with minced garlic to develop aroma and soften the vegetables. The addition of dried basil, oregano, and thyme imparts herbal complexity. After cooking, the vegetables are seasoned with salt, pepper, and fresh lime juice, which adds acidity to balance the natural sweetness. Chopped cilantro contributes fresh, green flavor, and shaved Parmesan cheese on top provides a rich, salty finish.
This side dish pairs well with a variety of main courses, offering a light yet flavorful vegetable option that adds color and texture to the meal. It can be served immediately to preserve the tender-crisp qualities of the zucchini and the sweet bite of the corn.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 4 zucchini diced, medium
- 1 cup corn kernels frozen, canned or roasted
- ¼ teaspoon basil dried
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons cilantro fresh, chopped leaves
- ½ cup Parmesan Cheese shaved
Instructions
- Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
- 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.
- Stir in lime juice and cilantro.
- Serve immediately, topped with Parmesan.
User Reviews
Overall Rating
4.9
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