Description

Parmesan Zucchini Corn is a vibrant and delicious side dish that combines creamy parmesan with sweet corn and tender zucchini. This easy-to-make recipe is perfect for any occasion, from summer barbecues to cozy family dinners. The blend of flavors and colors creates an irresistible dish that is sure to impress your guests while being simple enough for novice cooks to master. Enjoy this comfort food that celebrates fresh ingredients and can be customized to suit your taste!

Ingredients

Scale

2 medium zucchinis, sliced into half-moons
2 cups fresh corn kernels (about 2 ears) or 1 cup frozen corn
1 cup freshly grated parmesan cheese
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
Fresh herbs (like basil or parsley), for garnish

Instructions

Prep the veggies: Wash zucchinis and corn thoroughly. Slice zucchini into half-moons and cut kernels off the cob if using fresh corn.
Sauté aromatics: Heat olive oil in a skillet over medium heat until shimmering. Add minced garlic, sauté for about 30 seconds until fragrant.
Add zucchini and corn: Toss in zucchini and corn kernels. Cook for about 4-5 minutes until zucchini softens but remains slightly crunchy.
Season it up: Sprinkle salt and pepper over the mixture, stirring gently to combine flavors for another minute.
Add parmesan cheese: Remove from heat and stir in freshly grated parmesan until melted.
Garnish and serve: Transfer to a serving bowl, sprinkle with chopped herbs, and enjoy!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: About 1 cup (150g)
Calories: 220
Sugar: 3g
Sodium: 350mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 8g
Cholesterol: 20mg

Keywords: For extra flavor, consider adding red pepper flakes or diced jalapeños to spice things up. You can substitute zucchini with yellow squash or add bell peppers for added color. Leftovers can be stored in an airtight container in the fridge for up to three days.