Description
A delicious summer recipe featuring zucchini and corn, topped with Parmesan cheese.
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced zucchini and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Stir in the corn kernels, garlic powder, onion powder, salt, and black pepper. Cook for an additional 5-7 minutes, until the zucchini is tender and the corn is heated through.
- Remove the skillet from heat and sprinkle the grated Parmesan cheese over the top. Stir gently to combine and allow the cheese to melt slightly.
- Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- For added flavor, try sautéing a small diced onion or bell pepper along with the zucchini.
- To make this dish more filling, serve it over cooked quinoa or rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg