Parmesan Zucchini and Corn Skillet
This Parmesan Zucchini and Corn Skillet combines tender zucchini, sweet corn, garlic, and Parmesan for an easy vegetable side dish. Ready in just 15 minutes, it pairs well with chicken, pork, or steak.
Servings: 6
Calories: 81
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
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
- 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
Calories: 81 | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 108mg | Potassium: 510mg | Fiber: 2g | Sugar: 7g | Vitamin A: 499IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 1mg