When summer produce is at its peak, I love finding simple ways to let the flavors shine. This Parmesan Zucchini and Corn Skillet is one of those recipes that takes just a handful of fresh ingredients and transforms them into something amazing. With zucchini, sweet corn, fresh herbs, and a sprinkle of Parmesan, you’ll have a side dish that’s quick, healthy, and bursting with flavor.
It’s the perfect recipe for busy weeknights, backyard cookouts, or even as a light vegetarian main dish. Plus, it all comes together in one skillet in under 20 minutes; so easy!
Why You’ll Love This Parmesan Zucchini and Corn Skillet
- Quick & easy: Ready in less than 20 minutes.
- Fresh flavors: Garlic, lime, and fresh herbs brighten everything up.
- Versatile: Works as a side dish for grilled meats, fish, or even pasta.
- Healthy & light: Full of veggies and packed with fiber, vitamins, and minerals.
This is one of those recipes you’ll want to keep in your back pocket for whenever you need a fuss free dish that still feels special.
Ingredients You’ll Need
- Here’s a quick rundown of what goes into this skillet:
- Olive oil; adds richness and helps bring the flavors together.
- Garlic; just a little for that aromatic, savory base.
- Zucchini; diced into small pieces so it cooks quickly and evenly.
- Corn; you can use fresh, frozen, canned, or roasted kernels.
- Dried herbs; basil, oregano, and thyme for a subtle Mediterranean flavor.
- Salt and pepper; to taste, of course.
- Lime juice; adds a bright, zesty kick.
- Fresh cilantro; gives a fresh, herby finish.
- Parmesan cheese; shaved over the top for nutty, salty goodness.
Step by Step Instructions
1Sauté the garlic: Heat olive oil in a large cast iron skillet over medium-high heat. Add the garlic and cook for about 1 minute, stirring often, until it becomes fragrant.
2Add the vegetables: Stir in the diced zucchini, corn, and dried herbs. Cook, stirring occasionally, until the zucchini is tender and cooked through; about 4–5 minutes. Season with salt and black pepper to taste.
3Brighten it up: Stir in the freshly squeezed lime juice and chopped cilantro. This brings the dish to life with freshness.
4Finish with Parmesan: Serve the skillet immediately, topped with shaved Parmesan cheese.
Serving Ideas
- This zucchini and corn side dish is so versatile. You can:
- Pair it with grilled chicken, steak, or salmon.
- Serve it as a vegetarian main dish with crusty bread.
- Add it to tacos or burrito bowls for extra veggies.
- Toss it with pasta for a quick and light summer dinner.
Tips for the Best Results
- Use a cast iron skillet if possible; it adds a nice sear to the zucchini.
- If using frozen corn, thaw and pat it dry first so it doesn’t add excess moisture.
- Don’t skip the lime juice; it really makes the flavors pop.
- Try swapping Parmesan with feta or cotija cheese for a fun twist.
Final Thoughts
This Parmesan Zucchini and Corn Skillet proves that simple ingredients can create something truly delicious. It’s fresh, light, and flavorful; perfect for summer but cozy enough to enjoy year round. Once you try it, I’m sure it’ll become a go to recipe in your kitchen too!
Parmesan Zucchini and Corn Skillet
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 4 medium zucchini diced
- 1 cup corn kernels fresh, frozen, canned, or roasted
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
- ½ cup shaved Parmesan cheese
Instructions
- Heat olive oil in a large cast iron skillet over medium high heat.
- Add garlic and sauté for about 1 minute, stirring often, until fragrant.
- Stir in zucchini, corn, basil, oregano, and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 4–5 minutes. Season with salt and pepper to taste.
- Stir in lime juice and cilantro.
- Serve immediately, topped with shaved Parmesan cheese.
Notes
- If using frozen corn, thaw and pat dry before adding.
- Swap Parmesan with feta or cotija cheese for a twist.
- Best served warm as a side dish or vegetarian main.