Zucchini and Corn
Servings: 4
Calories: 159kcal
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 large zucchini, diced
- 1 can (15.25 ounces) corn kernels, canned
- ¼ teaspoon fresh basil, finely chopped
- ¼ teaspoon fresh oregano, finely chopped
- ¼ teaspoon fresh thyme, finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- juice of 1 lime
- 2 tablespoons fresh cilantro, finely diced
- 2 tablespoons parmesan, grated
Instructions
- In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant (about 1 minute).
- In a medium bowl, mix together zucchini, corn, basil, oregano, thyme, salt, pepper, and lime juice. Stir to combine.
- Add zucchini mixture to garlic and cook 8-10 minutes (or until zucchini is cooked through).
- Remove from heat, top with cilantro and parmesan.
- Serve immediately.
Nutrition
Calories: 159kcal