Sautéed Corn and Zucchini with Parmesan

This sautéed corn and zucchini is the perfect taste of summer—sweet corn, tender zucchini, and a rich, cheesy finish. It's a simple, delicious side dish that lets fresh ingredients shine, ready in under 20 minutes.

Course Side Dish

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 151kcal

Author Rebecca Taig

Ingredients

1 pound medium zucchini, diced
2 cups (320g) fresh corn, husks and silks removed, kernels cut off cob (about 3 ears)
1 tablespoon (15ml) olive oil
1 tablespoon (14g) butter
1 teaspoon salt
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 tablespoons Parmesan cheese, grated

Instructions

Prepare the zucchini. Cut the zucchini into 1-inch cubes.
Prepare the corn. Lay the corn cob flat on a cutting board. Using a sharp knife, slice off a row of kernels from one side of the cob. Turn the cob so the newly flat cut side is resting on the cutting board. This creates a stable base. Continue slicing off the kernels on the remaining sides, rotating the cob as you go.
Sauté the zucchini. In a large skillet, melt the oil and butter over medium-high heat. Once the skillet is warm, add the zucchini slices in single layers and cook for about 4 minutes, undisturbed, until they are crisp-tender and golden brown on one side.
Sauté the corn. Move the zucchini to one side of the pan and add the corn. Sauté for another 2 minutes, until the corn is golden, plump, and tender.
Add the spices. Sprinkle the Italian seasoning, garlic powder, paprika, red pepper flakes, salt, and black pepper over the vegetables. Stir with a spatula to evenly coat everything. Continue cooking for one more minute to bloom the spices and release their aroma.
Add the cheese. Turn off the heat and grate the Parmesan cheese over the top. Give the dish one last quick stir, then serve immediately.

Notes

Corn: If fresh corn is not in season, you can use frozen, just make sure to thaw before use.

Storage: This sautéed corn and zucchini recipe is best enjoyed fresh; however, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to two days.

Nutrition