Parmesan Zucchini and Corn
15 min4 servings
A quick sautéed vegetable side of zucchini and corn with garlic, herbs, lime and shaved Parmesan.
| prepMince garlic | ||
| prepDice zucchini | ||
| prepMeasure corn kernels | ||
| 30 ml olive oil | Heat oil, cook garlic until fragrant, 1 min | Serve topped with Parmesan |
| 3 cloves garlic, minced | ||
| 4 medium zucchini, diced | Stir in zucchini, corn & herbs; cook 4–5 min | |
| 240 ml 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) | ||
| 30 ml freshly squeezed lime juice | Season with salt & pepper | |
| 2 tablespoons chopped fresh cilantro leaves | Stir in lime juice & cilantro | |
| 50 g shaved Parmesan | ||
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