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