Description
A quick and flavorful summer side dish featuring sautéed zucchini and corn with garlic, olive oil, and melted Parmesan cheese. Perfectly seasoned and easy to customise, it’s a fresh and cheesy recipe ideal for potlucks, weeknight dinners, or garden harvests.
Ingredients
2 medium zucchini, sliced into half-moons or quarters
2 ears of corn, kernels removed (or 1½ cups frozen corn, thawed and dried)
½ cup freshly grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil or butter
1 tablespoon chopped fresh herbs (basil, parsley, or thyme)
Salt and black pepper, to taste
Optional: red pepper flakes for heat
Instructions
Slice zucchini and cut corn kernels off the cob. Mince garlic.
Heat olive oil or butter in a large skillet over medium-high heat.
Add garlic and sauté for 30 seconds until fragrant.
Add zucchini and corn. Cook for 5–7 minutes, stirring occasionally, until veggies are tender and lightly browned.
Lower heat and stir in Parmesan, salt, pepper, and herbs. Cook for 1–2 minutes more.
Serve hot, garnished with extra Parmesan and herbs if desired.
Notes
Avoid overcrowding the pan to prevent steaming.
Freshly grated Parmesan melts better than pre-shredded.
Can be customised with bacon, cherry tomatoes, or other cheeses.
Best served immediately, but can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Keywords: zucchini recipes, corn side dish, parmesan vegetables, summer side dish, skillet veggies, fresh garden recipe, gluten-free, vegetarian sides