Corn, Zucchini and Parmesan
 

Corn, Zucchini and Parmesan

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A delicious and easy side dish that goes with practically any meal. Perfect for summer!

SERVING SIZE

serves 4

INGREDIENTS

1 teaspoon fresh basil

½ teaspoon fresh oregano

1 teaspoon fresh thyme

1 ear of corn (1 cup kernels)

2 tablespoons olive oil olive oil

2 garlic cloves, minced

4 zucchinis, sliced, then diced small

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 lime, juiced

2 tablespoons Parmesan, finely grated

 

INSTRUCTIONS

Coarsely chop all the fresh herbs together and set aside.

Husk the corn, then carefully cut the kernels off of the corn cob.  

Heat the olive oil in a large skillet over medium-high heat. Add the garlic to the skillet, and sauté, stirring frequently until fragrant, about 1 minute. Add the corn kernels and sauté until a little tender, about another minute.  

Add the zucchini and fresh herbs. Sauté until the zucchini is tender and cooked through, about 3 minutes.  Season with salt and pepper. Stir in the lime juice. Sprinkle the Parmesan over the top and serve.

  PRINT VERSION

vegetable plate

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