Parmesan Zucchini and Corn

By

Very Good

  • 4
  • 5 mins
  • 10 mins

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced Coupons
  • 4 zucchinis, diced
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons grated Parmesan, or more, to taste

Preparation

Step 1

Heat olive oil in a large skillet over medium high heat.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
Add zucchini, corn, basil, oregano and thyme.
Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes.
Season with salt and pepper, to taste.
Stir in lime juice and cilantro.
Serve immediately, sprinkled with Parmesan.

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