Imagine a sizzling skillet that transforms humble zucchini and corn into a mouthwatering masterpiece that will have your family begging for seconds. This Parmesan Corn Zucchini Sauté is not just a side dish – it's a culinary adventure that brings together the sweet crunch of corn, the tender bite of zucchini, and the rich, salty embrace of Parmesan cheese. In just 30 minutes, you'll create a restaurant-quality dish that's so simple, it'll become your new go-to recipe for any meal.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium zucchinis, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Wash and dry the zucchinis thoroughly. Dice them into uniform bite-sized cubes approximately 1/2 inch in size to ensure even cooking.
- If using fresh corn, carefully remove kernels from the cob using a sharp knife. If using frozen corn, allow kernels to thaw at room temperature for about 15 minutes.
- Peel and mince the garlic cloves finely, ensuring no large chunks remain to prevent burning during cooking.
- Heat olive oil in a large skillet over medium-high heat, allowing the oil to become shimmering hot but not smoking.
- Add minced garlic to the hot oil and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic.
- Add diced zucchini to the skillet, spreading them in a single layer to promote even browning and prevent steaming.
- Cook zucchini for 5-7 minutes, stirring occasionally, until they develop golden edges and start to soften.
- Add corn kernels to the skillet and continue cooking for an additional 3-4 minutes, allowing corn to become lightly caramelized.
- Season the mixture with salt and freshly ground black pepper, adjusting to taste.
- Sprinkle grated Parmesan cheese over the hot vegetables, allowing it to melt slightly and coat the zucchini and corn.
- Remove from heat and transfer to a serving dish, garnishing with additional Parmesan if desired.
- Serve immediately while hot, enjoying the blend of caramelized vegetables and melted cheese.
Tips
- Cut Uniformly: Dice your zucchini into consistent 1/2-inch cubes to ensure even cooking and beautiful presentation.
- High Heat is Key: Use a medium-high heat to achieve those gorgeous golden edges on your zucchini without making them mushy.
- Don't Overcrowd the Pan: Spread zucchini in a single layer to promote proper browning and prevent steaming.
- Fresh vs. Frozen: While fresh corn is ideal, high-quality frozen corn works perfectly in a pinch. Just make sure to thaw it first.
- Garlic Alert: Watch your garlic carefully – it should be fragrant, not burnt. 30-45 seconds is your sweet spot.
- Cheese Timing: Add Parmesan at the very end to let it slightly melt and coat the vegetables without becoming grainy.
- Serve Immediately: This dish is best enjoyed hot, straight from the skillet, when the cheese is still melty and the vegetables are at their peak flavor.Pro Tip: For an extra flavor boost, try adding a sprinkle of red pepper flakes or fresh herbs like basil or thyme just before serving!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 6g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
