This Parmesan Zucchini and Corn Skillet is a colorful and flavorful side dish that can be on the table in under 20 minutes! Thank you to Jennifer Banz for this delicious recipe! Check out her other tasty creations on her blog.
1 15.25 oz. can Del Monte® Golden Sweet Whole Kernel Corn, drained
1 clove garlic, minced
4 zucchini, large diced
1/2 tsp. dried oregano
Pinch of red pepper flakes
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Fresh chopped cilantro, for garnish
In a large skillet over medium-high heat, add the minced garlic and corn. Sauté for 2-3 minutes until the corn starts to brown slightly.
Add the zucchini, salt, oregano, red pepper flakes, black pepper, and continue to sauté for 2 minutes more. Reduce the heat to low and cover with a lid. Let cook for 5 minutes or until the zucchini has softened.
Remove the lid and stir in the grated parmesan. Garnish with cilantro and serve. Enjoy!