Parmesan Zucchini and Corn Skillet

My favorite meals are filled with veggies and this Parmesan Zucchini and Corn Skillet is no different.  I love canned veggies for their ease and because they are ready to go whenever I need them!

I am picky about my canned goods though, and I love how Del Monte® canned vegetables are pure and simple, non-GMO, and only have 3 simple ingredients: vegetable, water, and a dash of sea salt!  That’s why they are a staple in my pantry.

This Parmesan Zucchini and Corn Skillet is so easy to make and only requires a handful of ingredients!  I am certain it will be your new favorite side dish!

“As an Amazon Associate I earn from qualifying purchases.”

Lets get started!

I first drained my Del Monte® Fresh Cut Sweet Whole Kernel Corn in a lovely vintage colander that my grandmother gave to me last year.  Isn’t it charming?  I love vintage kitchen things!

I just had to look up “colander” because my dear husband thinks it is a strange word.  He prefers strainer because he’s not hip on the culinary lingo.

I then got started cutting my zucchini.  I wanted the zucchini to be a similar size to the corn, and cutting it smaller will help it cook faster.

I started by cutting the ends off, then cutting it in half, then in half lengthwise.  I then took the quarters and cut them into 3 strips each, then a large dice.

Now it’s time to get cooking!  I grabbed a large skillet and added a little oil and a minced clove of garlic.  Just a note – I never mince my own garlic!  I keep a jar of already minced garlic in the fridge.  Shhhhh…don’t tell!

After the garlic, I added in the corn.  This Del Monte corn is already seasoned perfectly with sea salt so I’m not adding any salt yet!

I let the corn sauté over medium-high for a minute or 2, then I added in the diced zucchini.  Now it’s time for the salt.  A couple of pinches should do.  We don’t want to add too much because the parmesan we are adding at the end is salty.  I love the combo of the salty parmesan and the Del Monte® Fresh Cut Sweet Whole Kernel Corn!

I also added some dried oregano, red pepper flakes, and fresh cracked black pepper.

To get that zucchini soft faster, I put a lid on it and reduced the heat to low.  These diced zucchini should be tender in about 5 minutes!  I told you this was easy!

When the zucchini was soft, I stirred in the grated parmesan and garnished with a little chopped cilantro.

What a beautiful and tasty sight.

Check out www.delmonte.com/recipes for more ideas featuring their delicious canned vegetables!

Parmesan Zucchini and Corn Skillet

This Parmesan Zucchini and Corn Skillet is a colorful and flavorful side dish that can be on the table in under 20 minutes!

4 from 1 vote

PRINT RECIPE PIN RECIPE

Course: dinner, Side Dish

Cuisine: American

Keyword: gluten free, recipe for zucchini and corn skillet

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6

Calories: 73kcal

Author: Jennifer Banz

INGREDIENTS

• 1 15.25 oz Can Del Monte® Fresh Cut Sweet Whole Kernel Corn Drained
• 1 clove Garlic, minced
• 4 Zucchini, large dice
• ½ teaspoon Dried Oregano
• Pinch of Red pepper flakes
• ⅓ cup Grated parmesan
• Kosher salt and pepper to taste
• Fresh chopped cilantro for garnish

INSTRUCTIONS

• In a large skillet over medium-high heat, add the minced garlic and Del Monte® Fresh Cut Sweet Whole Kernel Corn.  Sauté for 2-3 minutes until the corn starts to brown slightly.
• Add the zucchini, salt, oregano, red pepper flakes, black pepper, and continue to sauté for 2 minutes more.  Reduce the heat to low and cover with a lid.  Let cook for 5 minutes or until the zucchini is softened.  
• Remove the lid and stir in the grated parmesan.  Garnish with cilantro and serve.

JENNIFER'S TIPS

for ⅙th of recipe: 73 calories / 2g fat / 11.8g carbs / 3g fiber / 3g protein 

NUTRITION

Calories: 73kcal

⭐ Did you make this Parmesan Zucchini and Corn Skillet recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer