Corn, Zucchini and Parmesan
 

Corn, Zucchini and Parmesan

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A delicious and easy veggie side dish is sprinkled with Parmesan cheese, and goes with practically any meal. Perfect for summer!

SERVING SIZE

serves 4

INGREDIENTS

1 teaspoon fresh basil

½ teaspoon fresh oregano

1 teaspoon fresh thyme

1 ear of corn (1 cup kernels)

2 tablespoons olive oil

2 garlic cloves, minced

4 zucchinis, sliced, then diced small

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 lime, juiced

2 tablespoons Parmesan, finely grated

 

INSTRUCTIONS

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Coarsely chop all the fresh herbs together and set aside.

Husk the corn, then carefully cut the kernels off of the corn cob.  

Heat the olive oil in a large skillet over medium-high heat. Add the garlic to the skillet, and sauté, stirring frequently until fragrant, about 1 minute. Add the corn kernels and sauté until a little tender, about another minute.  

Add the zucchini and fresh herbs. Sauté until the zucchini is tender and cooked through, about 3 minutes.  Season with salt and pepper. Stir in the lime juice. Sprinkle the Parmesan over the top and serve.

  PRINT VERSION

vegetable plate

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