Servings
Font
Back
Parmesan Zucchini and Corn
4.9 from 171 votes

Parmesan Zucchini and Corn

Parmesan Zucchini and Corn is a sautéed vegetable side that combines tender diced zucchini and sweet corn kernels cooked with garlic and dried herbs. Lime juice and fresh cilantro brighten the dish before it’s finished with shaved Parmesan, adding a creamy, salty contrast. This recipe delivers a balanced, fresh vegetable accompaniment with savory and citrusy notes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 servings
Course: Side Dish
Cuisine: American, International, Vegetarian

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

    Cup of Yum
  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.