Ingredients
Scale
- 1 15.25 oz Can Fresh Cut Sweet Whole Kernel Corn, Drained
- 1 clove Garlic, minced
- 4 Zucchini, large dice
- ½ teaspoon Dried Oregano
- Pinch of Red pepper flakes
- ⅓ cup Grated parmesan
- Kosher salt and pepper to taste
- Fresh chopped cilantro for garnish
Instructions
- 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. - 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. - 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. - 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. - Garnish and serve
Sprinkle fresh chopped cilantro on top for a pop of color and freshness. Serve immediately while it’s warm and melty.
Notes
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: dinner