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

zucchini and corn in a yellow bowl

This post has been sponsored by Del Monte®. All thoughts and opinions are my own.

grab my FREE low carb success guide and keto cookbook!

(P.S. That's how I lost over 60 pounds)

I will never give away, trade or sell your email address. You can unsubscribe at any time.


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!


ingredients to make parmesan zucchini and corn“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.


corn draining in a vintage colander


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.


zucchini chopped on a wooden cutting board


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!


corn cooking a yellow le crueset saucier


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.


zucchini and corn in a skillet with a wooden spoon


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


Check out for more ideas featuring their delicious canned vegetables!


parmesan zucchini and corn

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!
Course: dinner, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Calories: 73kcal


  • 1 15.25 oz Can Del Monte® Fresh Cut Sweet Whole Kernel Corn Drained
  • 1 clove Garlic, minced
  • 4 Zucchini, large dice
  • 1/2 teaspoon Dried Oregano
  • Pinch of Red pepper flakes
  • 1/3 cup Grated parmesan
  • Salt and pepper to taste
  • Fresh chopped cilantro for garnish


  • 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.


for 1/6th of recipe: 73 calories / 2g fat / 11.8g carbs / 3g fiber / 3g protein 


Calories: 73kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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


Philly Cheesesteak Stuffed Peppers
Brown Stew Chicken

Related Posts

    • Danielle
    • October 27, 2018

    Hi there! Thank you for posting the nutritional value but what is the actual serving size. ( ie..1/2 a cup)

    • Lee Davidson
    • January 13, 2018

    Do you have the nutritional stats for the recipes? That would be helpful. Thanks

      • jenniferbanz
      • January 14, 2018

      Hi Lee…I’ve added that info to the post ????

Leave a Reply

Your email address will not be published. Required fields are marked *

Low Carb with Jennifer
Close Cookmode