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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!
Print Recipe
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.