Parmesan Zucchini and Corn

Just the other day, I was taking out the trash and left it in the corner of the door as a reminder to take it out when I left the apartment. But after I went into the office for a 20 min conference call, I found Butters’ on the kitchen floor eating a zucchini round along with a huge tear on the bottom of the trash bag. 

Just the other day, I was taking out the trash and left it in the corner of the door as a reminder to take it out when I left the apartment. But after I went into the office for a 20 min conference call, I found Butters’ on the kitchen floor eating a zucchini round along with a huge tear on the bottom of the trash bag.


INGREDIENTS:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 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

DIRECTIONS:
  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.
  2. 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.
  3. Serve immediately, sprinkled with Parmesan.

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