Parmesan Zucchini and Corn


  • 1 cup canned or frozen corn
  • 4 zucchini
  • ½ cup parmesan
  • 1 TBSP olive oil
  • Salt pepper, Italian blend


  • Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 4-5 minutes; season with salt and pepper, to taste.
  • Stir in lime juice and cilantro.
  • Serve immediately, topped with Parmesan.