One-Pot Parmesan Zucchini and Corn
This One-Pot Parmesan Zucchini and Corn is a healthy veggie side dish that’s ready in just 10 minutes—fresh, cheesy, and perfect for busy weeknights!
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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
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