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

A quick and flavorful side dish made with zucchini, corn, garlic, fresh herbs, and a sprinkle of Parmesan. Ready in under 20 minutes!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Servings 4

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.