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–+ servings

One-Pot Parmesan Zucchini and Corn

Julia
This Parmesan zucchini and corn skillet is a quick 15-minute summer side dish made in one pan with fresh zucchini, sweet corn, garlic, lemon, and Parmesan cheese. Easy, family-friendly, and perfect for busy weeknights or BBQ dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4 servings
Calories 134 kcal

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INGREDIENTS
  

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3-4 small zucchini, diced (about 1½ pounds total)
  • 1 cup corn kernels, frozen, canned, or grilled
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • salt and black pepper, to taste (suggested: ⅓ teaspoon salt + ⅛ teaspoon pepper)
  • 2 tablespoons fresh lemon juice, or to taste
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup grated Parmesan cheese, for serving

INSTRUCTIONS
 

  • Heat the oil: In a large skillet, warm olive oil over medium heat.
    2 tablespoons olive oil
  • Sauté garlic: Add minced garlic and cook for 1 minute until fragrant.
    3 cloves garlic
  • 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.
    3-4 small zucchini, 1 cup corn kernels, ¼ teaspoon dried basil, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, salt and black pepper
  • Finish: Remove from heat. Stir in lemon juice and chopped parsley.
    2 tablespoons fresh parsley, 2 tablespoons fresh lemon juice
  • Serve: Plate it up and top with grated Parmesan. Serve warm.
    ¼ cup grated Parmesan cheese
  • If you loved this recipe, please leave a 5-star rating and review below!

NOTES

  • Use medium-high heat so the zucchini browns lightly instead of steaming.
  • Don’t overcook the zucchini — it should stay tender with a little bite.
  • Fresh lemon juice added at the end makes the flavors taste much brighter and fresher.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet for the best texture.
  • Freezing is not recommended since zucchini becomes watery after thawing.
 
 
 

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NUTRITION

Calories: 134kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 207mgPotassium: 328mgFiber: 2gSugar: 4gVitamin A: 424IUVitamin C: 23mgCalcium: 83mgIron: 1mg
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