Zucchini and corn are abundant and cheap during the summer months and this simple dish can be a great side dish or the main event!
When my other half came home the other night he literally had a garbage bag full of ears of fresh corn on the cob from the farm down the road from our house. I was sitting in the kitchen wondering to myself what I was going to do with all that corn (mainly how was I going to manage to find the time to process and freeze it!) when he returned a second trip with a bushel or so of fresh zucchini.
That’s how this healthy dish came about. If you don’t have fresh ears of corn, frozen or canned work well too.
For most zucchini recipes you don’t need to bother to peel it. Wash it under running water to gently clean the skin and then pat dry to remove an excess moisture.
Parmesan Zucchini and Corn
2 tablespoons olive oil
2 cloves garlic, minced
3 cups diced zucchini (about 2-3 medium)
1 cup corn kernels, fresh or frozen
1 tsp Italian Seasoning
Himalayan Pink salt & freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons grated Parmesan or Asiago Cheese
Heat olive oil in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
Add zucchini, corn, and Italian seasoning, toss gently to coat.
Cook, stirring occasionally until zucchini is tender and cooked through to your desired tenderness, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
Serve immediately, sprinkled with freshly grated Parmesan or Asiago cheese.