Damn Delicious

Parmesan Zucchini and Corn

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

Parmesan Zucchini and Corn - A healthy 10 minute side dish to dress up any meal. It's so simple yet full of flavor!

Just the other day, I was taking out the trash and left it in the corner of the door as a reminder to take it out when I left the apartment. But after I went into the office for a 20 min conference call, I found Butters’ on the kitchen floor eating a zucchini round along with a huge tear on the bottom of the trash bag. I freaked out, taped up the trash bag, and moved at a lighting fast pace to discard the zucchini. And as any first time crazed dog parent, I googled “dog eating zucchini” to see if I needed to do yet another emergency vet visit.

But oddly enough, after much research, I found that raw zucchini slices is actually an amazing low-calorie snacking option for dogs. So after the trash debacle, I took out a fresh zucchini and sliced it up to see if he would eat it, and he did! He not only ate it but he LOVED IT. He gave me those puppy eyes, begging for more and more. So on my next grocery visit, I stocked up on a ton of zucchini for the little guy. But little did I know that once I sliced it up for him, he wouldn’t go near it. And this was the very next day. Oy.

So in an effort to use it up all this zucchini, 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. Best of all, you can whip this up in just 10 minutes. You can’t beat that!

Parmesan Zucchini and Corn

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

5 minutes5 minutes


  • 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


  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.

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  1. Rated 5 out of 5

    Made this tonite as a side for marinated chicken breasts.  It was delicious and so quick and easy.  Will add this into my rotation for summer dinners with my home grown corn and zucchini. 

  2. I reckon toss that through some pasta and its a winner!

  3. Rated 5 out of 5

    Super yummy! I made with one LARGE zucchini I had on hand and it turned out perfectly. I used frozen corn, and added a bit extra because I love corn. Will definitely be making again.

  4. Rated 5 out of 5

    Adding feta cheese took this over the top. Delicious!

  5. Rated 5 out of 5

    Super tasty! I never would have thought to put all these flavors together but they totally work!

  6. This sounds like a great recipe and I am considering making this recipe this to accompany pork tenderloin/red onion kabobs. I would like to bulk it up a little and was thinking of stirring in some cooked couscous. Do you think that would be a good combination under a kabob?

  7. I love this recipe!  So good!  How far in advance can you make it? Would it be good if I  made tracy it 2 days ahead and reheated it?

    • What a great idea! But as I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Tracy!

      • Thank you! Has anyone done this? Hoping to take it on a girl’s trip!

        • You could probably make it and serve it cold, I would cook it through, let it cool completely then add the lime juice and parm, put it in a sealable bowl and keep in the fridge 

  8. Rated 5 out of 5

    I made this tonight and it was delicious. I didn’t have Thyme so just added more of the oregano and basil. I doubled the recipe and tomorrow will have as a cold salad. 

  9. This is so delishious. We are this twice in one week. And easy to make! Thank you!

  10. I went to 2 stores to find fresh corn and it was worth it. This is an easy and tasty dish we loved it. 

  11. Why this looks good enough to eat so I’m making it to bring to a dinner with friends on Tuesday.  Thanks for the recipe.

  12. Only thing that would make an already terrific recipe even better is to add a small can of diced green Chile or diced fresh jalapeño…..then you call it a day!

  13. Any idea how many servings this would provide and how many calories per serving? Thanks. X

    • This recipe yields 4 servings. However, nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  14. Thoroughly enjoyed this zucchini/corn dish. Easy to make and really flavorful. The herbs, in addition to, the lime and cilantro really complimented the parmesan cheese.

  15. Is there anyway I could cook this using only one zuchinni?? If so would I need to cut down on other ingredients? It’s only going to be for me anyways.. I also have 1 squash on hand too if i could sub that.

  16. Every Summer I end up with boat loads of Zucchini and fresh Corn. This has been my “go-to” recipe for quite some time. Everyone I’ve made it for has loved it, even my 5 year old; it’s time to give it the credit it deserves. This recipe will surprise you. It’s just Damn Delicious. Thank you THANK YOU

  17. Wowwwza! Easiest recipe ever and tastes like a million bucks! Will definitely be my new “go-to” lunch recipe. I added diced eggplant. I forgot the parm, and still couldn’t believe how yummy this tasted! Thanks for sharing.

  18. Absolute delicious!!

  19. So yummy and easy. Will be making again. Plan to add some onions next time. Thanks for a great recipe.

  20. How many people does the recipe yield for? I am making for a dish for our work luncheon and there are 25 people going to be there!

  21. I made this dish exactly as the recipe called for, and it turned out perfect.  Fresh, easy, refreshing, bright, satisfying, and delicious! I had originally planned on making this as a side, but it was so good, we ended up eating all of it as a main dish.  I never would have thought to use cilantro or lime with the other dry seasonings in the recipe, but it totally works! This is going to be one of my go-to recipes going forward.

  22. After this is cooked and then cooled, do you think that this could be served as a cold salad?

  23. I’ve recently started a low-carb diet – and I’ve been eating a lot of zucchini. I was so happy to find a different and easy recipe. My husband and I loved it!

  24. Hello!  I was hoping to make this to bring to a potluck but saw the line about serving immediately –  do you think it would be ok reheated if NOT frozen first?

  25. I meal prep for the week. If made in a large quantity, do  you think it will be good frozen and reheated (without cheese). Will add that when heated.

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

    • Did you try freezing it? I’m wondering the same thing!

  26. Just made this today—delicious! It really was 10 minutes from start to finish, and the flavors melded well together. Thank you! 

  27. Have lots of Zucchini coming out of the Garden. Most of the ingredients here where in my garden, love that!! I had my reservations but this turned out better then I expected. The hubby ate it, that means it passed the test and I will make it again. Thank you! 

  28. Looks beautiful, you’re quite the photographer. Are you certain about the 3-4 min cocking time for all that zucchini? I can see how it will still be raw. I am not a big fan of  eating raw zucchini. 

    • Yes, the cooking time is correct – I am not a fan of eating raw zucchini myself! But as always, please do what is most comfortable for you to suit your preferences.

  29. Made this last night for a barbecue. My friend is allergic to most herbs so I just tossed the zucchini and corn in garlic olive oil, grilled it (yes, the corn popped everywhere!), and served topped with the parmesan and a bit of parsley. Everyone loved it, and I thought it was such a great way to serve zucchini. Oh and cooking it in the meat juices still on the grill didn’t hurt the flavour either! 😉 I will definitely make this again, thanks for posting.

  30. Made this tonight – this was SO easy and SOOOO good! Will put this side dish on repeat for sure 🙂

  31. Looks really good the only thing is that I’m not a big fan of all the seasonigs like oregano, basil. Can I just not add that?

  32. Delicious, especially with the bacon. Will make it many times in th future. Thank you!

  33. This sounds like a recipe I need for a 4th of July potluck. To avoid the clumpy cheese, will you share what type of parm cheese you used for this recipe?

  34. made this last night improvised on some of the ingredients it was DELISH

  35. This was delicious!! I used fresh basil, but otherwise followed the recipe to a tee. The only thing was that the parm cheese became kind of clumpy, I think from the moisture? I didn’t really mind it, and I don’t know how to change it. Thanks for a great way to use up all of those garden zukes!!

  36. I’ve made this twice, both times adding diced jalapeno, and it was perfect. My husband raved about it. It will be on my standby list for side dishes. Thanks for sharing.

  37. This was amazing! We loved It And ate every bite!!

  38. I made this the other night to accompany a Roast Chicken I made for dinner. The Parmesan cheese is a perfect topping for this. Thank you for sharing this recipe. It was delicious!

  39. i made this tonight and O. M. G. I could have eaten the whole bowl myself! It was that good!! Thanks for sharing with us! I posted about this on my blog and linked to the recipe here. Feel free to stop by and check me out! myhouseholddisorder.wordpress.com

  40. I just saw this on pinterest and it looks sooo good! Will definitely have to make this summer when zucchini is in full swing!

  41. I made this as a salad for lunch. I added a tomato. YUMMO!

  42. i tried this the other night, normally I’m scared to try most online recipes but this was a great side dish! I don’t care for cheese so I left that off but I’m sure for cheese lovers it would be a nice addition. I cooked the veggies close to 30min til the zucchini was tender and the corn was somewhat charred outside but soft inside.

    • Rated 5 out of 5

      I loved this dish! I added 1/2 chopped sweet onion and 
      a rough chopped poblano pepper.
      Will definitely be making again!

  43. I make this side dish, but saute’ onions with the zucchini, add corn and use cumin for spice. It is a great side with a Mexican entree.

  44. This dish is soooo delicious and easy to make. Thank you for sharing this recipe!!

  45. I made this last night for a side dish for dinner. It’s amazing! My husband loved it. I love the lime flavor combined with the sweetness of the corn! Thank you for the great side dish recipe!

  46. Looks great! I’m going to try that soon 🙂

  47. My dod doesn’t like raw zucchini, but I bet she’d beg me for a taste of this. We still have lots of late summer zucchini, so will give it a go. Looks delish.

  48. Thank you for sharing this recipe. Made it this weekend to accompany a bbq and it went over quite well with my guests. So yummy and easy!

  49. Pingback: A Year of Resolutions: July/August | Quite Frankly

  50. I layered this salad over grilled salmon and added extra parm and cilantro! It was so delicious. Thanks for this recipe!!

  51. About how many pounds were your zucchini, in total? I have one really, really large zucchini that I’m trying to figure out how much to freeze and how much to save for this recipe. Thank you!

  52. This was very delicious.

  53. I have a ton of yellow summer squash that I will use instead of zucchini. Will let you know how it turns out.

  54. This looks like a really good baby friendly dish too! Not only did you give me an I awesome snacking idea for my dog (flash) who just about eats everything 🙂 you also gave me quite the laugh. Love your photos and stories.

  55. I’m trying this one as a side tonight! Thanks for the delish idea 🙂

  56. So excited to try this! Can it be served cold?

  57. This is really very good! I used a tablespoon of olive oil and one tablespoon of bacon grease. Yummy!

  58. Delish! I’m trying to get my husband to eat things other than canned corn and green beans. I left the zucchini a little big and he didn’t like that but I loved it all! Thanks for such a great recipe. I found it, and you, on Pinterest.

  59. Hello!
    I found this recipe on Pinterest! I made it this week and my family LOVED it! Love your site! Thank you!

  60. I am adding this to my must-try soon list!

  61. Maybe Butters just loves chewing off a whole zucchini…he has more control of now he eats it. You might give it a whirl!

  62. So Simple!! So Good! Loved this recipe. I check out your recipes daily to get ideas, everything I have tried has been amazing, easy and healthy!!

  63. So gorgeous, the perfect summer side dish!

  64. Love how simple it is but looks very flavorful! Great side dish

  65. That is so cool that Butters eats zucchini! I’m going to see if I can get my Chance to eat it. What a beautiful recipe, love the combination of zucchini, corn, cilantro & Parmesan!

  66. Chungah: Fab recipe! I am the proud Mom to 14-year old Titus, a chow mix. Re: Butters and veggies. Although Titus does not care for them, many veggies are fine for dogs to eat, including steamed and raw carrots, zucchini, corn (but not the cob, dogs cannot digest the corn cob provided they don’t choke on it first), peas, etc. However, I have read in particular that onions, garlic, grapes, raisins, avocado, and macadamia nuts can be hazardous or toxic (depending on the amount digested); as well as other foods including chocolate and certain sugar-free sweeteners. Titus says thank you for taking such responsible and loving care of Butters! Always better to be safe than sorry with our faithful canine companions. “Woof! Woof!”

  67. Another nice recipe. Thanks so much and have a Great Week!

  68. Love this! Looks so absolutely delicious, such a perfect summertime side dish. Pinned!

  69. Wonderful summer side and so quick! Perfect.

  70. Love this… great way to use extra zucchini in the garden. 10 minutes too… total win on this dish Chung Ah! Pinned and sharing! 🙂

  71. Love your idea and will try it soon. FYI…just make certain Butters doesn’t eat raisins or chocolate.

    • Don’t let your pooch eat grapes. Will make your zucchini dish for a girls luncheon next week. Yum

    • Also raw onions.  Very bad, gave it to my cousins dog who was hovering whilst I was preparing dinner, assuming she wouldn’t eat it, and she did.  Apparently bad for them

  72. I didn’t’ know raw zucchini slices is a good low-calorie snacking option for dogs. Interesting!
    Great easy, quick and healthy recipe, Chungah! Thanks for sharing.

  73. Aww, it sounds like Butters ate a little too much zucchini the first time around! I think it’s so funny when cats and dogs take to eating fruits and vegetables though 😛

    This pasta dish looks gorgeous, and I have a courgette that needs used, to hey! This is perfect 😀 I hope you’re having a lovely weekend 🙂 x

  74. Looks delish and you’re quite the miracle worker with zucchini, always making it look and sound like a million bucks! And I have a parm zuke recipe this week, thankfully not like this though 🙂 whew.