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
Keyword gluten free, recipe for zucchini and corn skillet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 73kcal
Author Jennifer Banz


  • 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