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July 25, 2017

Parmesan Zucchini and Corn

PARMESAN ZUCCHINI AND CORN

  • Adapted from: Damn Delicious

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
  • Yield4
  • Course
    • Appetizer
    • Snack
    • Hot Vegetable Side Dish
  • Diet
    • Vegetarian

Ingredients

  • 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

Method

1

Grill or oven roast sweet corn, cool and remove kernels from the cobs.

2

Heat olive oil in a large skillet over med-high heat. Add garlic and cook, stirring frequently, for 1 minute.

3

Add zucchini, corn, basil, oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes.

4

Season with salt and pepper, stir in lime juice and cilantro.

5

Serve immediately sprinkled with parmesan cheese.

  • Nutrition Facts

  • 4 servings per container
  • Amount per serving
  • Calories0
  • % Daily Value*
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Family Recipe, Summer

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