Parmesan Zucchini Corn Skillet Recipe
Introduction
Parmesan Zucchini Corn is a simple, flavorful side dish that highlights the natural sweetness of fresh corn and the tender texture of sautéed zucchini. With just a few ingredients, it’s a quick and satisfying addition to any meal.
Ingredients
- 2 medium zucchinis, sliced
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons olive oil
- 1/3 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1 garlic clove, minced (optional)
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and minced garlic, if using, and sauté for about 5 minutes until the zucchini begins to soften.
- Step 2: Add the corn kernels to the skillet and continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly golden.
- Step 3: Remove the skillet from heat. Sprinkle the Parmesan cheese over the vegetables, then season with salt and black pepper to taste. Stir gently to combine and serve warm.
Tips & Variations
- For a richer flavor, try adding a squeeze of fresh lemon juice or a pinch of red pepper flakes.
- If fresh corn isn’t available, frozen corn works just as well—just thaw ahead of time.
- For a dairy-free version, omit the Parmesan or substitute with nutritional yeast.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of olive oil or water if the vegetables have dried out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, canned corn can be used. Just drain it well before adding to the skillet to avoid extra moisture.
Is this dish suitable for meal prep?
Absolutely. It stores well and reheats easily, making it a convenient option for quick meals throughout the week.
PrintParmesan Zucchini Corn Skillet Recipe
A quick and flavorful side dish featuring tender sautéed zucchini and sweet corn kernels, enhanced with garlic and topped with savory Parmesan cheese. Perfect for a light, healthy accompaniment to any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 medium zucchinis, diced
- 1 cup fresh or frozen corn kernels
- 1 clove garlic, minced (optional)
Other
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the ingredients: Wash and dice the zucchinis into bite-sized pieces. If using fresh corn, cut kernels from the cob. Mince the garlic if you choose to include it.
- Sauté zucchini and garlic: Heat olive oil in a skillet over medium heat. Add the diced zucchini and minced garlic, sauté them until the zucchini begins to soften and turns slightly golden, about 5-7 minutes.
- Add corn and cook: Stir in the corn kernels and continue cooking for another 5 minutes or until both zucchini and corn are tender but still slightly crisp, stirring occasionally to prevent sticking.
- Season and finish with Parmesan: Remove the skillet from heat. Sprinkle the sautéed vegetables evenly with grated Parmesan cheese, then season with salt and freshly ground black pepper to taste. Stir gently to combine.
- Serve: Transfer the mixture to a serving dish and enjoy immediately as a delicious, warm vegetable side.
Notes
- You can use either fresh or frozen corn kernels depending on availability; just make sure to thaw frozen corn before cooking.
- For a dairy-free option, omit Parmesan or use a vegan cheese alternative.
- Add fresh herbs like basil or parsley for extra flavor and color.
- This dish pairs well with grilled chicken, fish, or as part of a vegetarian meal.
- Adjust salt and pepper according to your taste preferences.
Keywords: Parmesan zucchini corn, sautéed zucchini, corn recipe, easy vegetable side dish, vegetarian side dish
