Parmesan Zucchini And Corn Skillet Recipe

Some of the best recipes are the ones that come together in a single skillet with minimal effort but maximum flavor. This parmesan zucchini and corn skillet is exactly that—a simple, vibrant dish that’s perfect for busy weeknights, lazy weekends, or even a last-minute potluck addition. The natural sweetness of corn, the tender bite of zucchini, and the rich, salty goodness of parmesan make every bite irresistible.

this RECIPE

I first made this dish on a summer evening when I needed a quick side for grilled chicken. With zucchini overflowing in my fridge (thanks to my overzealous farmer’s market trip) and a lonely can of corn in the pantry, I threw them together with some garlic, spices, and parmesan. The result? A surprisingly delicious and comforting dish that I’ve made on repeat ever since.

Why this dish is a must-try

This skillet is the definition of easy and versatile. It’s light yet satisfying, packed with fresh flavors, and takes less than 15 minutes from start to finish. Plus, you only need one pan, which means minimal cleanup—a win in my book. Whether you serve it as a side, toss it with pasta, or top it with a fried egg for a simple meal, it’s bound to become a regular in your kitchen.

Let’s talk ingredients

Each ingredient plays an important role in making this dish shine.

• Zucchini: The star of the show. It soaks up the flavors beautifully while remaining slightly firm. If you’re out of zucchini, yellow squash or even asparagus could work as substitutes.
• Corn: Canned sweet corn makes this super convenient, but fresh corn cut off the cob would add an extra layer of texture and freshness. Frozen corn works too—just let it thaw before cooking.
• Garlic: A little goes a long way in infusing depth into the dish. If you love garlic (like I do), feel free to add an extra clove.
• Dried oregano: Brings a warm, earthy flavor that complements the zucchini and corn beautifully. If you’re out, try Italian seasoning or even fresh basil.
• Red pepper flakes: Just a pinch gives a gentle heat that makes the flavors pop. Want more spice? Add extra or swap in cayenne.
• Parmesan: Adds that perfect salty, nutty finish. Freshly grated is always best, but pre-grated works in a pinch. Pecorino Romano or nutritional yeast (for a dairy-free version) are great alternatives.
• Cilantro: A fresh garnish that brightens up the dish. Not a fan? Try parsley or fresh basil instead.

The only tools you really need

This is one of those recipes that proves you don’t need fancy gadgets—just a good skillet and a spatula.

• A large skillet: I recommend using a nonstick or cast-iron skillet for even cooking.
• A sharp knife: To dice the zucchini into even pieces so they cook at the same rate.
• A spatula or wooden spoon: Perfect for stirring without crushing the veggies.

If you don’t have a lid for your skillet, you can improvise with a baking sheet or even a piece of foil.

Step-by-step: how to make this one-skillet wonder

1. Sauté the garlic and corn
   Heat your skillet over medium-high heat. Add a little olive oil (or butter for extra richness) and toss in the minced garlic and drained corn. Stir frequently and let the corn get a slight golden color—about 2 to 3 minutes. This caramelization adds a wonderful depth of flavor.
2. Add the zucchini and seasonings
   Toss in the diced zucchini, a generous pinch of kosher salt, black pepper, dried oregano, and red pepper flakes. Give it a good stir so the zucchini is evenly coated with all those flavors. Let it cook for about 2 minutes, stirring occasionally.
3. Cover and let it soften
   Lower the heat to low and cover the skillet. Let the zucchini steam and soften for about 5 minutes. This helps it become tender while absorbing all the flavors. If you like your zucchini with a bit more bite, you can reduce this time slightly.
4. Finish with parmesan
   Remove the lid and sprinkle the grated parmesan over the top. Stir everything together, letting the cheese melt into the warm zucchini and corn. It should become slightly creamy and coat the vegetables beautifully.
5. Garnish and serve
   Sprinkle fresh chopped cilantro on top for a pop of color and freshness. Serve immediately while it’s warm and melty.

Fun ways to change it up

One of my favorite things about this dish is how easy it is to tweak based on what you have or what you’re craving.

• Make it creamy: Stir in a splash of heavy cream or a dollop of sour cream for a richer texture.
• Add protein: Toss in some cooked chicken, shrimp, or crispy bacon for a heartier meal.
• Turn it into a pasta dish: Mix this into cooked pasta with a bit of olive oil or butter for an effortless meal.
• Go vegan: Swap the parmesan for nutritional yeast or a vegan parmesan alternative.
• Try a Tex-Mex twist: Add a sprinkle of cumin and chili powder, then top with cotija cheese instead of parmesan.
• Make it breakfast-friendly: Serve it with a fried or poached egg on top.

How to serve this dish

This skillet works beautifully as a side for grilled chicken, steak, or fish. It also pairs well with quinoa or rice for a vegetarian main. If you’re serving it at a gathering, try spooning it over toasted bread for a rustic appetizer.

For a touch of elegance, plate it in a shallow bowl, drizzle with a little olive oil, and top with extra parmesan and fresh herbs.

Drinks that pair beautifully

Since this dish is light and fresh, it pairs wonderfully with crisp, refreshing drinks.

• White wine: A Sauvignon Blanc or Pinot Grigio complements the flavors perfectly.
• Iced tea: A lemon or mint-infused iced tea keeps things light and refreshing.
• Sparkling water: A lime or cucumber-flavored sparkling water adds a nice contrast to the savory parmesan.

Storing and reheating leftovers

This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days.

• To reheat, warm it in a skillet over medium heat with a splash of water or olive oil to prevent drying out. The microwave works too, but the zucchini may become a little softer.
• Freezing? Not the best idea—zucchini gets watery after thawing.

Need to adjust the servings?

This recipe is super flexible. If cooking for one or two, simply halve the ingredients. Making it for a crowd? Double everything, but be sure to use a bigger skillet so the veggies don’t steam too much.

Common questions

Can I use frozen zucchini?
I wouldn’t recommend it, as frozen zucchini tends to be mushy when cooked. Fresh is best.

What if I don’t have parmesan?
Try pecorino, feta, or even shredded cheddar for a different twist.

Can I make this in advance?
You can chop the zucchini ahead of time, but it’s best cooked fresh.

Is this dish spicy?
Not really! The red pepper flakes add just a tiny kick, but you can leave them out if you prefer.

What other herbs work well in this?
Basil, parsley, or thyme all taste great in place of cilantro.

Give this simple skillet a try!

This parmesan zucchini and corn skillet is proof that simple ingredients can create something truly delicious. Whether you serve it as a side or make it the main event, it’s a quick and easy recipe you’ll find yourself making again and again. Let me know how you customize it—I love hearing about creative kitchen experiments!

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