Description
Parmesan Zucchini and Corn is a quick, one-skillet summer side dish packed with golden zucchini, sweet corn, fresh herbs, and bright lime juice. Finished with shaved Parmesan and cilantro, it’s the perfect healthy veggie recipe to serve with grilled mains or on its own.
Ingredients
2 tbsp olive oil
3 cloves garlic, minced
4 medium zucchini, diced
1 cup corn kernels (fresh, frozen, or canned)
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
Kosher salt and black pepper, to taste
2 tbsp lime juice
2 tbsp chopped fresh cilantro
1/2 cup shaved Parmesan cheese
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add garlic and sauté for 1 minute until fragrant.
Stir in diced zucchini and corn. Add dried basil, oregano, and thyme.
Cook for 4–5 minutes, stirring occasionally, until zucchini is fork-tender and lightly browned.
Season with salt and pepper to taste.
Remove from heat and stir in lime juice and cilantro.
Garnish with shaved Parmesan and serve hot.
Notes
Use fresh corn off the cob for peak sweetness.
Red chili flakes can add heat if desired.
Grated Parmesan works as a substitute for shaved.
Don’t overcook zucchini—it should be tender, not mushy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American