If you’re looking for a quick vegetable dish that delivers comfort and flavor, meet your new best friend: Parmesan Zucchini and Corn. This bright, savory skillet dish is my answer to the eternal question: “What healthy side dish goes with literally everything?” Whether juggling soccer practice and dinner duty or needing something fast before diving into your favorite Netflix drama, this recipe’s your ticket to stress-free, scrumptious satisfaction.
In just ten minutes—yes, really!—you’ll have a sizzling, cheesy, herby bowl of goodness that’ll convert even the pickiest veggie skeptics. It’s a zucchini recipe that’s as versatile as it is delicious and perfect for anyone looking to sneak a few more greens into the dinner rotation without raising eyebrows.
Why You’ll Love This Parmesan Zucchini and Corn
Besides being laughably easy to whip up, this dish checks all the right boxes: It’s a healthy side dish bursting with color and flavor, and it somehow feels indulgent even though it’s packed with vegetables. The sweet pop of corn, the tender zucchini, a hint of garlic, herbs, lime, and a shower of nutty Parmesan—it’s like summer in a skillet, but make it cozy.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 medium zucchini, diced
- 1 cup corn kernels (frozen, canned, or roasted)
- ¼ teaspoon each: dried basil, oregano, thyme
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro
- ½ cup shaved Parmesan cheese
How to Make It
- Heat the olive oil in a large cast-iron skillet over medium-high heat.
- Add garlic and stir for 1 minute until fragrant (your kitchen will smell amazing).
- Toss in the zucchini, corn, and herbs. Stir to combine.
- Cook, stirring occasionally, for about 4–5 minutes, or until the zucchini is tender.
- Season with salt and pepper.
- Remove from heat, stir in lime juice and cilantro.
- Sprinkle with a generous amount of shaved Parmesan. Serve hot and devour.
Pro Tips for the Perfect Quick Vegetable Dish
- Don’t overcook the zucchini—it should be soft but still hold its shape.
- If using canned corn, drain it well to avoid sogginess.
- Craving a little heat? Add a pinch of crushed red pepper flakes.
- Not a fan of cilantro? Fresh parsley works beautifully too.
- Freshly shaved Parmesan is worth the extra minute—it melts just right.
A Little Story from My Kitchen.
This recipe was from one of those “what’s left in the fridge?” nights. I had zucchini teetering on overripe, some leftover corn, and a hunk of Parmesan. I threw them together with some herbs, and wow, my kids asked for seconds. Now it’s our go-to when we want something fresh but comforting. And trust me, when a dish gets a picky 8-year-old’s stamp of approval, it’s a keeper.
What to Serve with Parmesan Zucchini and Corn
This side dish plays well with just about everything. Pair it with grilled chicken, baked salmon, or a veggie burger. It’s also lovely alongside a hearty quinoa salad or tossed into a wrap for lunch. I’ve even eaten it cold from the fridge (no shame here). It’s that good.
How to Store Leftovers
Got extras? Lucky you. Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm them in a skillet over medium heat until hot. A splash of olive oil or water does the trick if they seem a little dry. Avoid microwaving with the Parmesan already mixed in—add that fresh when reheating to keep the texture on point.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works beautifully and adds extra color.
Can I make this vegan?
Sure thing—skip the Parmesan or use a dairy-free alternative.
How do I make this a main dish?
Toss in some cooked quinoa, rotisserie chicken, or black beans to bulk it up.
Can I use fresh corn instead of frozen?
Yes! Fresh corn is delicious here. Just cut the cob off and toss it like you would with frozen.
Ready to Fall in Love with Parmesan Zucchini and Corn?
This Parmesan Zucchini and Corn recipe might just become your weeknight hero. It’s quick, colorful, and a little spark to your dinner plate. Whether you’re trying to please a crowd or need something satisfying for yourself, this dish delivers every single time. Try it, and watch it disappear faster than you can say “pass the Parmesan!”
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The Magic of Parmesan Zucchini and Corn: A 10-Minute Wonder for Your Weeknights
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Parmesan Zucchini and Corn is a vibrant, cheesy, herb-infused side dish that comes together in 10 minutes. It’s the ultimate quick weeknight vegetable recipe, packed with fresh zucchini, sweet corn, garlic, and a sprinkle of Parmesan. Great with almost any main dish, it’s a healthy and comforting option for the whole family.
Ingredients
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2 tablespoons olive oil
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3 cloves garlic, minced
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4 medium zucchini, diced
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1 cup corn kernels (frozen, canned, or roasted)
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¼ teaspoon dried basil
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¼ teaspoon dried oregano
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¼ teaspoon dried thyme
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons freshly squeezed lime juice
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2 tablespoons chopped fresh cilantro
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½ cup shaved Parmesan cheese
Instructions
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Heat olive oil in a large cast-iron skillet over medium-high heat.
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Add garlic and cook for 1 minute until fragrant.
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Add zucchini, corn, basil, oregano, and thyme. Stir to combine.
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Cook for 4–5 minutes, stirring occasionally, until zucchini is tender.
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Season with salt and pepper to taste.
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Remove from heat, then stir in lime juice and cilantro.
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Top with shaved Parmesan and serve hot.
Notes
Avoid overcooking zucchini to maintain a pleasant texture.
Drain canned corn well to avoid excess moisture.
Add crushed red pepper flakes for a spicy kick.
Substitute fresh parsley if cilantro isn’t preferred.
Use freshly shaved Parmesan for the best flavor and melt.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American