Parmesan Zucchini and Corn
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A healthy 10 minute zucchini side dish to dress up any meal. It’s so simple yet full of flavor! SO SO GOOD.
Featured Comment
In an effort to use up all this summer zucchini in abundance here, I decided to make the easiest side dish ever, dressing it up with a bit of basil, oregano and thyme, a squeeze of lime juice and fresh cilantro leaves.
I also sprinkled on some freshly shaved Parm and called it a day. It’s unbelievably simple yet full of fun flavors to dress up any meal. Best of all, you can use any kind of corn you have on hand – frozen, canned or roasted!
WHAT TO SERVE WITH ZUCCHINI
Tools For This Recipe
Large cast iron skillet
Parmesan Zucchini and Corn: Frequently Asked Questions
We recommend using small to medium-sized zucchini, about 5-8 oz each and 6-8 inches in length. Size matters here! Larger zucchini tend to be flavorless with bigger seeds and mushier centers. Choose zucchini that have bright green skin and are firm and heavy for its size.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Parmesan Zucchini and Corn
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 medium zucchini, diced
- 1 cup corn kernels, frozen, canned or roasted
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
- ½ cup shaved Parmesan
Instructions
- Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 4-5 minutes; season with salt and pepper, to taste.
- Stir in lime juice and cilantro.
- Serve immediately, topped with Parmesan.
Did you make this recipe?
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Adding feta cheese took this over the top. Delicious!
Super tasty! I never would have thought to put all these flavors together but they totally work!
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?
That sounds amazing, Cindy! 🙂
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
It would be fine either way. Hot or cold. Just cool and refrigerate when originally cooked quickly in shallow bowl or dish. And use within 2-3 days for best results. Try to make sure it’s dry as possible before refrigeration to keep from getting soggy zucchini. You may want to add Parmesan at the table or when serving to help with this.
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.
This is so delishious. We are this twice in one week. And easy to make! Thank you!
I went to 2 stores to find fresh corn and it was worth it. This is an easy and tasty dish we loved it.
That’s great! Glad you liked it.
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.
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!
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!
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.
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.
Yes, you would have to reduce the other ingredients if using only one zucchini.
I used only one zucchini and the same amount of dry herbs it calls for. Not overpowering at all. I did cut back on the lime juice to 1/3 lime and 1 Tbsp. Of cilantro. Added a bit of onion and it was wonderful!
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
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.
Absolute delicious!!
So yummy and easy. Will be making again. Plan to add some onions next time. Thanks for a great recipe.
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!
This recipe yields 4 servings.
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.
After this is cooked and then cooled, do you think that this could be served as a cold salad?
Yes, of course!
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!