PARMESAN ZUCCHINI AND CORN
A healthy quick side dish featuring summer’s best bounty!
This is a summer family recipe for Sweet Corn and Summer Squash.
- Prep Time30 min
- Cook Time5 min
- Total Time35 min
- 2 Tbsp Olive Oil
- 2 cloves garlic, minced
- 4 Zucchinis, diced
- 1 cup grilled or oven roasted sweet corn kernels
- ¼ tsp dried Basil
- ¼ tsp dried Oregano
- 14 tsp dried Thyme
- Salt and Pepper to taste
- 2 Tbsp fresh Lime Juice
- 2 Tbsp fresh Cilantro, chopped
- 2 Tbsp grated Parmesan cheese, or more to taste
Grill or oven roast sweet corn, cool and remove kernels from the cobs.
Heat olive oil in a large skillet over med-high heat. Add garlic and cook, stirring frequently, for 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, stir in lime juice and cilantro.
Serve immediately sprinkled with parmesan cheese.
- 4 servings per container
- Amount per serving
- % Daily Value*