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–+ servings
Emma

Parmesan Zucchini and Corn: A Delicious Summer Recipe!

A delicious summer recipe featuring zucchini and corn, topped with Parmesan cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

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

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the sliced zucchini and cook for about 5 minutes, stirring occasionally, until they start to soften.
  3. 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.
  4. 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.
  5. Garnish with chopped fresh parsley if desired, and serve warm.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 5mgSodium: 200mgFiber: 4gSugar: 3g

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.

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