Parmesan Zucchini and Corn Skillet

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!

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 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.

Parmesan Zucchini and Corn Skillet

Author: Jennifer Banz

4.5 from 2 votes

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Prep 5 minutes mins

Cook 10 minutes mins

Total 15 minutes mins

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

Servings 6

Course dinner, Side Dish

Cuisine American

Ingredients

1x2x3x

• ▢ 1 15.25 oz Can 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

Method

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1. In a large skillet over medium-high heat, add the minced garlic and Fresh Cut Sweet Whole Kernel Corn.  Sauté for 2-3 minutes until the corn starts to brown slightly.
2. 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.  
3. Remove the lid and stir in the grated parmesan.  Garnish with cilantro and serve.

Notes

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

Nutrition

Calories73

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