This week, I am focusing on recipes to utilize items from the garden. To begin, I am starting with a parmesan zucchini corn saute. Zucchini is one item I love to plant. However, one plant produces so much zucchini, I am always looking for was to use it.
This recipe uses 4 zucchini along with corn. I used frozen corn, because I don’t have room to plant corn. However, if you have fresh corn, feel free to cut it off the cob and use it in this recipe.
This recipe is on the healthier side, because it is cooked in olive oil. Plus, only 2 tbsp of olive oil are used for the entire dish. You can make it as a side dish, but I like to use it as a main dish for my lunch. I cook this saute and then use half for my lunch and place the other half in the fridge for my lunch the next day.
There is a nice array of spices added to this dish, adding plenty of flavor. There is also lime juice added into this dish. You really can’t taste the lime flavor itself. It just adds a brightness and freshness to this zucchini dish. It then gets finished off with parmesan cheese. This is always so good with zucchini.
- 2 Tbsp olive oil
- 4 zucchinis, diced
- 1 cup corn kernels, frozen or fresh
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- Juice of 1 lime
- 2 Tbsp chopped fresh cilantro leaves
- 2 Tbsp grated Parmesan, or more to taste
- Add olive oil to a skillet preheated over medium heat.
- Add zucchini, corn, basil, oregano, thyme. Cook for about 3-4 minutes until zucchini is tender. Season with salt and pepper and mix in garlic. Cook for 1 minute until fragrant.
- Remove from heat and mix in lime juice and cilantro. Sprinkle with parmesan cheese and serve. Serves 4-6 as a side dish.
This recipe is adapted from Damn Delicious.