Parmesan Zucchini and Corn Skillet
A simple, vibrant, and flavorful side dish featuring tender zucchini, sweet corn, and a hint of Parmesan cheese. Perfect for pairing with grilled meats or as a standalone dish, this skillet recipe is quick to prepare and packed with fresh ingredients.
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Grater (optional, for fresh Parmesan)
Ingredients
- For the Dish:
- 2 tablespoons olive oil or butter
- 2 medium zucchini sliced into half-moons
- 1 cup fresh or frozen corn kernels
- 1 small onion diced
- 2 garlic cloves minced
- 1/2 teaspoon smoked paprika optional, for depth
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese plus extra for garnish
- Optional: Fresh parsley chopped, for garnish
- Optional: Red pepper flakes for heat
Instructions
- Sauté the Vegetables :
- Heat the olive oil (or butter) in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Cook the Zucchini and Corn :
- Add the sliced zucchini and corn kernels to the skillet. Cook for 5–7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
- Season with smoked paprika (if using), salt, and pepper. Stir well to combine.
- Add the Parmesan :
- Sprinkle the grated Parmesan cheese over the vegetables. Stir gently to melt the cheese and coat the vegetables evenly.
- Garnish and Serve :
- Remove the skillet from the heat. Garnish with additional Parmesan cheese, freshly chopped parsley, and red pepper flakes if desired. Serve warm.
Notes
Substitute fresh corn with canned or frozen corn for convenience.
Use vegan Parmesan cheese for a dairy-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Double the recipe if serving a larger crowd or using as a main dish.
Use vegan Parmesan cheese for a dairy-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Double the recipe if serving a larger crowd or using as a main dish.