Go Back Email Link
parmesan zucchini and corn
Print Recipe
4.50 from 2 votes

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, Side Dish
Cuisine: American
Keyword: gluten free, recipe for zucchini and corn skillet
Servings: 6
Calories: 73
Author: Jennifer Banz

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 

Nutrition

Calories: 73