PARMESAN ZUCCHINI AND CORN

A healthy 10 minute side dish to dress up any meal. It’s so simple yet full of flavor!

I decided to make a super easy side dish with some roasted corn I had in the freezer, dressing it up a bit with dried herbs, a squeeze of lime juice and fresh cilantro leaves. But you know I couldn’t leave it as is. I sprinkled on some Parmesan cheese and called it a day. It’s unbelievably simple yet full of fun flavors with every bite.

PARMESAN ZUCCHINI AND CORN RECIPE



INGREDIENTS:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 zucchinis, diced
• 1 cup corn kernels, frozen, canned or roasted
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons grated Parmesan, or more, to taste

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
2. Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
3. Serve immediately, sprinkled with Parmesan.

Recipe Adapted : PARMESAN ZUCCHINI AND CORN @ damndelicious

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