This post has been sponsored by Del Monte®. All thoughts and opinions are my own.
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!
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!
This Parmesan Zucchini and Corn Skillet is a colorful and flavorful side dish that can be on the table in under 20 minutes!
- 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
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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.
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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.
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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
⭐ Did you make this Parmesan Zucchini and Corn Skillet recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Do you have the nutritional stats for the recipes? That would be helpful. Thanks
Hi Lee…I’ve added that info to the post ????