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    Home » Recipes » Side Dishes

    Published: Jan 11, 2018 · Modified: Nov 21, 2023 by Jennifer Banz· 4 Comments

    Parmesan Zucchini and Corn Skillet

    Servings: 6
    |
    Cals: 73
    |
    Fat:
    |
    Carbs:
    |
    Fiber:
    |
    Protein:
    |
    Time: 15 minutes mins
    Jump to Recipe Pin for Later

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

    parmesan zucchini and corn diced, cooked and in a yellow serving bowl

    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!

    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

    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 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

     

    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!
    4.50 from 2 votes
    Course: dinner, Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 6
    Calories: 73
    Author: Jennifer Banz

    This post may contain affiliate links

    Ingredients

    • 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

    Instructions

    • 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

    for ⅙th of recipe: 73 calories / 2g fat / 11.8g carbs / 3g fiber / 3g protein 
    Servings: 6

    Nutrition per serving

    Calories: 73

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Keyword :gluten free, recipe for zucchini and corn skillet

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

     

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      Recipe Reviews




    1. Debi says

      October 26, 2020 at 7:43 pm

      4 stars
      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!

      Reply
    2. Danielle says

      October 27, 2018 at 7:10 pm

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

      Reply
    3. Lee Davidson says

      January 13, 2018 at 5:47 pm

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

      Reply
      • jenniferbanz says

        January 14, 2018 at 10:25 am

        Hi Lee...I've added that info to the post ????

        Reply

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    Hey there, I'm Jennifer Banz! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto.  

    I've been cooking and developing low carb and keto recipes for the past 13 years and it is my goal to bring you the best quality recipes and cooking tutorials possible.

    My recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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