This Parmesan Zucchini and Corn Skillet is an easy way to add more veggies to dinner. Tender zucchini, sweet corn, and salty Parmesan come together with garlic and a few simple seasonings. It's ready in just 15 minutes and goes well with chicken, pork chops, or whatever protein you're cooking tonight!
Why You'll Love This Recipe
This zucchini and corn skillet is one of those easy side dishes you can pull together while the rest of dinner cooks. The corn adds a little sweetness, and the Parmesan gives the veggies a salty, cheesy finish. It's a simple way to make everyday vegetables taste even better.
- Ready in 15 minutes. A little chopping and a few minutes on the stove are all you need.
- Simple ingredients. Canned corn keeps the prep easy, and jarred minced garlic works great.
- Made in one skillet. That means fewer dishes to wash after dinner.
- Easy to adjust. Leave out the red pepper flakes for a mild side dish, or add a little more if you like some heat.
Ingredients You'll Need
- Zucchini: Cut the zucchini into small, even pieces so it cooks quickly. There's no need to peel it.
- Canned sweet corn: Drain it well before adding it to the skillet. Any brand of whole kernel corn works.
- Garlic: Fresh garlic or jarred minced garlic adds flavor with very little prep. I like keeping a jar in the fridge for easy recipes like this.
- Dried oregano: Adds a little herb flavor that goes well with the vegetables and Parmesan.
- Red pepper flakes: A pinch adds a little heat. You can leave them out if you prefer.
- Grated Parmesan: Stir this in at the end for a salty, cheesy finish. Freshly grated or pre-grated Parmesan will work.
- Kosher salt and black pepper: Season to taste. Start with a little salt since the corn and Parmesan may already add plenty.
- Fresh cilantro: An optional garnish for a little color and fresh flavor. Chopped parsley works, too.
How to Make Parmesan Zucchini and Corn
Step 1
Prep the vegetables. Drain the canned corn well. Trim the ends off the zucchini, then cut it into small, even pieces so it cooks quickly.
Step 2
Sauté the corn and garlic. Lightly coat a large skillet with oil and heat over medium-high heat. Add the corn and minced garlic. Sauté for 2-3 minutes, stirring often, until the corn starts to brown slightly.
Step 3
Stir in the zucchini and seasonings and cook. Add the zucchini, oregano, red pepper flakes, black pepper, and a little salt. Cook for 2 minutes, stirring occasionally. Reduce the heat to low, cover, and cook for about 5 minutes, or until the zucchini is tender.
Step 4
Finish it off. Remove the lid and stir in the grated Parmesan. Taste and add more salt or pepper if needed. Garnish with chopped cilantro, if you like, and serve warm.
Tips for the Best Results
- Cut the zucchini into small, even pieces. This helps it cook quickly and evenly. Larger chunks will need more time to soften.
- Drain the corn well. Extra liquid will keep the corn from browning in the skillet.
- Keep an eye on the garlic. Stir often as the corn cooks so the garlic doesn't burn. Lower the heat if it starts to brown too quickly.
- Check the zucchini early. You want it tender but not mushy. Start checking after a few minutes with the lid on.
- Cook off extra liquid. If the zucchini releases a lot of water, remove the lid and let it cook off before adding the Parmesan.
- Taste before adding more salt. The canned corn and Parmesan both add salt, so you may need less than you think.
Substitutions and Variations
- Use yellow squash. Swap some or all of the zucchini for yellow summer squash. Cut it into small, even pieces.
- Try fresh or frozen corn. Use about 1½ cups in place of the canned corn. Fresh corn may need a few extra minutes to cook. Thaw and drain frozen corn well before using.
- Switch the herbs. Try dried Italian seasoning in place of the oregano. You can also finish the dish with fresh basil, parsley, or chives instead of cilantro.
- Skip the heat. Leave out the red pepper flakes for a mild version.
- Try another cheese. Grated Pecorino Romano works well in place of Parmesan. It has a stronger, saltier flavor, so taste before adding more salt.
What to Serve with Zucchini and Corn
This Parmesan zucchini and corn skillet is an easy vegetable side to pair with a simple main dish. Here are a few of my favorites:
- Air fryer chicken thighs: Crispy chicken thighs and these tender, cheesy veggies make an easy weeknight dinner.
- Slow cooker BBQ pulled pork: Let the slow cooker handle the pork, then make this quick side just before dinner.
- Baked chicken tenders: Serve with chicken tenders for a simple meal the whole family can enjoy.
- Sirloin steak tips: The sweet corn and salty Parmesan pair well with tender, savory steak tips.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 3-4 days. The zucchini may release some liquid as it sits.
To reheat, warm in a skillet over medium-low heat, stirring occasionally, until heated through. Leave the lid off so any extra liquid can cook off. You can also microwave individual portions in 30-second intervals, stirring between each.
I don't recommend freezing this dish because the zucchini can become soft and watery when thawed.
Frequently Asked Questions
Zucchini is low in carbs, while corn adds more carbs to the dish. Each serving has about 12 grams of total carbs, so it can fit into a lower-carb meal depending on what you serve with it.
The ingredients are naturally gluten-free. Check the labels on your packaged ingredients to make sure they meet your needs.
Recipe Card
Parmesan Zucchini and Corn Skillet
Ingredients
- 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
- 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.
- 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.
Notes
- Zucchini: Cut into small, even pieces for quick cooking. Check early to keep it from getting mushy.
- Corn: You can replace the canned corn with about 1½ cups of fresh or thawed frozen corn. Drain well. Fresh corn may need a few extra minutes to cook.
- Garlic: Jarred minced garlic works well. Stir often while cooking so it doesn't burn.
- Extra liquid: If the skillet looks watery, cook uncovered until the extra liquid cooks off before stirring in the Parmesan.
- Salt: Start with a small amount, then taste after adding the Parmesan before adding more.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in an uncovered skillet over medium-low heat until warmed through.
Nutrition
Did you make this recipe?
Leave a comment or rating below!
Sandra says
Can you give us a rough figure as to how many cups of diced zucchini to add as the size of zucchinis vary greatly. Thanks
Jennifer Banz says
About 4 cups
Debi says
Our first experience with zucchini and it was a success. The garlic and oregano gave it wonderful flavor and the red pepper flakes some wonderful heat!
Danielle says
Hi there! Thank you for posting the nutritional value but what is the actual serving size. ( ie..1/2 a cup)
Lee Davidson says
Do you have the nutritional stats for the recipes? That would be helpful. Thanks
jenniferbanz says
Hi Lee...I've added that info to the post ????