Parmesan Zucchini and Corn

Parmesan Zucchini and Corn

The two summer vegetables highlighted in this recipe are both easy to find and quick to cook. Most people have gardens (or neighbor’s gardens) that are overflowing with squash and corn around mid-summer. It makes this a perfect side dish that will be on the table fast.

This recipe can also be easily modified for your taste. For a dairy-free option, leave out the Parmesan. It is still a delicious combination. The garlic, cilantro and dried herbs are all as optional as you desire. Add green or spring onions if you’d rather. The basil gives it a great fresh taste, but don’t stress if you don’t have it on hand.  Use what you like and what you have, and we guarantee it will work out!



Parmesan Zucchini and Corn


  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 2 small zucchini diced
  • 1 cup corn
  • 1/4 tsp fresh basil finely chopped
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
  • juice of half a lime
  • 1 tbsp fresh cilantro chopped
  • 2 tbsp Parmesan cheese grated
  • salt and pepper to taste


  1. Heat oil in large skillet over medium heat. Add garlic and cook for about 1 minute, until fragrant.

  2. Add zucchini, corn, basil, oregano, and thyme. Cook, stirring constantly, until zucchini is tender and cooked through, about 3-4 minutes.

  3. Stir in lime juice and cilantro. Season with salt and pepper, as desired. 

  4. Serve hot, sprinkled with Parmesan cheese. Enjoy!

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