A quick 15-minute veggie side dish that’s healthy, cheesy, and totally beginner-friendly—this One-Pot Parmesan Zucchini and Corn is my go-to when I need something simple that still impresses. It’s fresh, fast, and family-approved!

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Ingredients

Garlic – Minced fresh garlic adds that savory flavor base. Don’t skip it!
Zucchini – I use small zucchini for tender texture. Chop them small so they cook quickly and evenly.
Corn kernels – Frozen works great, or use canned (drained) or grilled for extra flavor.
Italian seasoning – You can use basil, oregano, and thyme separately, or just toss in a spoonful of Italian seasoning like I do when I’m in a hurry.
Fresh parsley – Totally optional, but I love the color and freshness it adds.
Parmesan cheese – Grated Parmesan gives this dish its cheesy, savory finish. I recommend adding it just before serving.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Parmesan Zucchini & Corn

Heat the oil: In a large skillet, warm olive oil over medium heat.
Sauté garlic: Add minced garlic and cook for 1 minute until fragrant.
Add veggies and season: Stir in zucchini and corn. Sprinkle in the herbs, salt, and pepper. Cook, stirring often, for 5–8 minutes until the zucchini is tender but not mushy.
Finish: Remove from heat. Stir in lemon juice and chopped parsley.
Serve: Plate it up and top with grated Parmesan. Serve warm.

Tips

Cut the zucchini evenly – This helps everything cook at the same rate and avoids mushy spots.
Don’t overcook the zucchini – You want it just tender, not falling apart.
Use frozen, canned, or grilled corn – All work well! No need to thaw frozen corn first.
No need to peel the zucchini – The skin is soft and full of nutrients. Just give it a good wash.
Fresh lemon juice makes a difference – It brightens the whole dish. Lime works too!
Don’t skip the garlic – It builds a flavor base that makes this dish taste like you cooked all day.
Fresh parsley adds color and freshness – But you can leave it out or sub with dried herbs if needed.
Add red pepper flakes – If you want a little kick, a pinch goes a long way.
Can I use yellow squash? – Yes! It cooks the same as zucchini and adds a little color variety.
Want more protein? – Stir in cooked white beans, chickpeas, or diced chicken for a full meal.

Storing Leftovers

To Store. Keep in an airtight container in the fridge for up to 3 days.
To Reheat. Warm in a skillet over medium-low heat or microwave in 30-second bursts.

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.