Parmesan Zucchini and Corn Sauté Recipe
Introduction
Parmesan Zucchini Corn is a simple, fresh side dish that combines tender zucchini and sweet corn with a savory parmesan finish. It’s quick to make and perfect for a light, flavorful addition to any meal.
Ingredients
- 2 medium zucchinis, sliced
- 1 cup fresh or frozen corn kernels
- 2 tablespoons olive oil
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and corn kernels, then sauté for about 5-7 minutes until the vegetables are tender and slightly golden.
- Step 2: Season the mixture with salt and pepper. Remove from heat and sprinkle the grated parmesan cheese on top. Serve warm.
Tips & Variations
- For added flavor, try adding minced garlic during sautéing or a sprinkle of red pepper flakes for a touch of heat.
- Swap parmesan with pecorino romano or a sharp cheddar for a different cheese profile.
- Using fresh corn in season enhances the sweetness and texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain the dish’s texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini and corn?
Yes, frozen zucchini and corn work well. Just thaw and pat dry any excess moisture before sautéing to avoid sogginess.
Is this dish suitable for a low-carb diet?
Zucchini is low in carbs, but corn has more natural sugars. It can fit into some low-carb plans in moderation, but be mindful of portion size.
PrintParmesan Zucchini and Corn Sauté Recipe
A quick and delicious Parmesan Zucchini Corn recipe featuring sautéed fresh zucchini and sweet corn, seasoned and topped with sharp Parmesan cheese for a perfect side dish.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 2 medium zucchinis, sliced
- 1 cup fresh or frozen corn kernels
Other Ingredients
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the vegetables: Rinse and slice the zucchinis into rounds about 1/4 inch thick. If using fresh corn, remove kernels from the cob.
- Heat the oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering.
- Sauté zucchini and corn: Add the sliced zucchini and corn kernels to the skillet. Cook for about 5 to 7 minutes, stirring occasionally until the zucchini is tender and the corn is slightly caramelized.
- Season the vegetables: Season with salt and freshly ground black pepper to taste, stirring well to combine flavors.
- Add Parmesan cheese: Remove the skillet from heat and sprinkle 1/4 cup grated Parmesan cheese evenly over the zucchini and corn. Allow the residual heat to melt the cheese slightly.
- Serve: Transfer to a serving dish and enjoy warm as a flavorful side dish.
Notes
- Use fresh corn in summer for best flavor, or frozen corn as a convenient alternative.
- Adjust the amount of Parmesan to your preference for cheesiness.
- For added depth, consider adding a minced garlic clove when sautéing.
- Serve immediately for the best texture and flavor.
Keywords: Zucchini, Corn, Parmesan, Sauté, Side Dish, Quick Recipe, Healthy, Vegetarian
