Parmesan Zucchini and Corn
This Parmesan Zucchini and Corn is fresh and full of flavor. It's a quick and easy side dish that is perfect for busy weeknights.
Servings: 4 -6 servings
Ingredients
- 2 tablespoons olive oil
- ½ small onion diced (about 1/2 cup)
- 2 teaspoons minced garlic
- 2 medium zucchinis diced
- 1 yellow squash diced (can sub 2 additional zucchinis)
- 1 15- ounce can corn kernels drained
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 1/2 a small lemon
- 2 tablespoons chopped fresh Parsley
- 2 tablespoons freshly grated Parmesan
Instructions
- Add olive oil to a large skillet oven medium-high heat. Add onions and cook until soft, about 3-4 minutes. Stir in garlic and Italian seasoning and cook until fragrant; about 1 minute.
- Add zucchini, corn to the skillet and cook, stirring occasionally, until zucchini is tender; about 3-4 minutes.
- Squeeze lemon juice over the vegetable and season with salt and pepper. Sprinkle with fresh grated Parmesan cheese and garnish with fresh chopped parsley.
- Serve immediately.
Notes
This summer side dish goes perfectly with something on the grill.
Nutrition
Calories: 187kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 287mg | Potassium: 601mg | Fiber: 5g | Sugar: 10g | Vitamin A: 547IU | Vitamin C: 39mg | Calcium: 69mg | Iron: 1mg
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