1. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. 2. 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. 3. Serve immediately, topped with Parmesan.
Boiled Corn on the Cob
Korean Cheese Corn
Stovetop Bacon Creamed Corn
Buttermilk Cornbread