September 17, 2014

Parmesan Zucchini & Corn Side Dish

The end of summer offers a seemingly endless supply of zucchini and corn. I like to take advantage and experiment with all kinds of zucchini dishes. This one in particular was delectable. Zucchini paired with delicate sweet corn and savory Parmesan creates a unique and tasty side dish.

It takes about 10 minutes; can't beat that! Just chop up the zucchini, add in fresh or frozen corn with some spices, sprinkle in the Parmesan, and voila!

Enjoy this light yet flavorful cheesy veggie combination!

Parmesan Zucchini & Corn
Adapted from Damn Delicious

2 tablespoons olive oil
2 cloves garlic, minced
2 medium to large zucchinis, diced
1 cup corn kernels, frozen, fresh, or canned
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan, or more, to taste

Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, stirring frequently, 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.

Serve immediately, sprinkled with Parmesan.

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