Monday, May 11, 2015

Parmesan Zucchini and Corn

IMG_9384 (800x533)

I made this a while back when my parents where in town around Christmas and kind of forgot about it. It’s a fantastic side dish and we all really loved it. It would make a great side for this summer when we BBQ too. We had a surf and turf meal this time with steak and frog legs so good!

Parmesan Zucchini and Corn

(Adapted from Damn Delicious)


Printer Friendly Version


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


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.


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.


 IMG_9375 (800x533)IMG_9381 (800x533)


Serve immediately, sprinkled with Parmesan.

IMG_9388 (800x533)

No comments:

Post a Comment