Family recipe
Parmesan Zucchini and Corn
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
•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
Cooking Instructions
•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.
•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.
•Serve immediately, sprinkled with Parmesan.
•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.
•Serve immediately, sprinkled with Parmesan.