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Parmesan Zucchini Corn

September 2, 2019 / 5 Comments

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Parmesan Zucchini Corn is a lovely and tasty side dish that you can add to any meal. It’s a great way to use up all your summer corn and zucchini and you can have it on the table in about 15 minutes! Zucchini Corn Chowder is another flavorful recipe to try with any extra zucchini and corn.

Bowl with Parmesan Zucchini Corn and a Spoon in it

Parmesan Zucchini Corn

How many times have you grabbed a bag of frozen vegetables to serve as a last-minute side dish with your main course? When you have a dish like Parmesan Zucchini Corn, you will regret ever serving the boring, frozen vegetables. Besides, those are usually not the first thing asked for at the dinner table. It’s hard to know exactly what to serve with a meal, and this recipe should be on your shortlist of side dishes from now on.

Ingredients for Parmesan Zucchini Corn

Parmesan Zucchini Corn Recipe

Parmesan Zucchini Corn is a recipe that is full of fresh ingredients, and although it screams summer, I plan to continue to make this all year round. It will satisfy your health-conscious guests, but with the Parmesan cheese, it will appeal to those who maybe would not reach for a spoonful of vegetables as their first choice.

Ingredients:

  • Olive Oil
  • Garlic
  • Zucchini
  • Corn Kernels
  • Basil
  • Oregano
  • Thyme
  • Salt
  • Pepper
  • Lime juice
  • Cilantro
  • Parmesan cheese

I highly recommend using fresh herbs, especially garlic, in your recipes. It does not take up too much extra time to chop up the herbs, and the flavor that it allows is definitely noticeable. Just wait until you add the fresh garlic to the pan…now that is the fragrance garlic should emit when being cooked! You will want to throw away any minced garlic from a jar immediately!

Overhead View of Parmesan Zucchini Corn

How to Make Parmesan Zucchini Corn

Parmesan Zucchini Corn is really not a whole lot slower than steaming some frozen vegetables in the microwave, but it is a whole lot tastier! And, it’s prettier! The side dish is easy to make and it takes about 10 minutes. All you need is a stovetop–no baking is required!

To start, heat up the olive oil over medium heat. Next, add the garlic. Do you notice how fragrant that garlic is??? I tell you, using fresh garlic makes a huge difference! If you are set on using the minced garlic from the jar, I never judge, but I hope you will give fresh garlic a shot one of these days. While enjoying the aromatic garlic, mix all the other ingredients together in a medium bowl, other than the cilantro and parmesan. Add the zucchini mixture to the garlic and cook for 8-10 minutes, or until the zucchini is cooked through. You can remove the pan from the heat and serve it topped with cilantro and parmesan. I have actually had this Parmesan Zucchini Corn for a light lunch with my Homemade Breadsticks, and it was the perfect mid-day meal.

How Do I Know the Zucchini is Cooked?

Many recipes, including this one, often say to cook until the zucchini is cooked through. Well, what does that mean? One way you can tell if your zucchini is cooked is that it will be a bit translucent and soft, but not mushy. It may turn slightly brown, and that is okay! Be sure not to overcook the zucchini. It’s better to serve it too crisp than too soggy. It will soften after you remove it from heat.

Spoonful of Parmesan Zucchini Corn

Are you Looking for More Corn and Zucchini Dishes?

I am hanging on to summer as long as I can and plan to use up all the zucchini I grew this year! Here are some recipes that will help you make the most of your summer vegetables!

Corn Casserole

Southwest Zucchini Roll Ups

French Onion Zucchini Bake

Esquites (Mexican Corn Salad)

 

Print

Zucchini and Corn

Course Side Dish
Cuisine American
Keyword Zucchini, Zucchini and Corn
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 159 kcal
Author Amanda Rettke - Iamhomesteader.com

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1 large zucchini, diced
  • 1 can (15.25 ounces) corn kernels, canned
  • 1/4 teaspoon fresh basil finely, finely diced
  • 1/4 teaspoon fresh oregano finely, finely diced
  • 1/4 teaspoon fresh thyme finely, finely diced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, finely diced
  • 2 tablespoons Parmesan, grated

Instructions

  1. In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant (about 1 minute).
  2. In a medium bowl, mix together zucchini, corn, basil, oregano, thyme, salt, pepper, and lime juice. Stir to combine.
  3. Add zucchini mixture to garlic and cook 8-10 minutes (or until zucchini is cooked through).
  4. Remove from heat, top with cilantro and parmesan.
  5. Serve immediately.
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Filed Under: Recipe Index, Recipes / 5 Comments

Trackbacks

  1. You asked, and I finally delivered! (Sorry, life has been crazy lately!) The ULTIMATE list if you want to know how to use your zucchini! – Dreambloo says:
    September 12, 2019 at 12:02 pm

    […] Parmesan Zucchini and Corn […]

    Reply
  2. Creamy Seafood Enchiladas - I Am Homesteader says:
    July 9, 2020 at 11:03 am

    […] or until bubbly. When serving the dish, add the optional cilantro, diced tomatoes, and sour cream. Parmesan Zucchini Corn would go great as a side dish with these […]

    Reply
  3. Roasted Zucchini Spears - I Am Homesteader says:
    July 10, 2020 at 12:07 pm

    […] in olive oil, salt, and pepper, perfectly roasted in the oven and broiled to a golden brown. Try my Parmesan Zucchini Corn for another delicious way to use up your summer […]

    Reply
  4. Zucchini Fritters - I Am Homesteader says:
    July 29, 2020 at 9:28 am

    […] Parmesan Zucchini Corn […]

    Reply
  5. Cheesy Cheesy Zucchini Breadsticks - I Am Homesteader says:
    August 21, 2020 at 3:53 pm

    […] to traditional breadsticks, made with zucchini and topped with cheese and Italian seasoning. Try my Parmesan Zucchini Corn for another delicious side dish to use up all that summer […]

    Reply

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