Parmesan Zucchini and Corn: A Summer Delight Bursting with Flavor

Every summer growing up, my grandmother would take me into the garden at sunrise. Zucchini and corn were always our stars of the season—plump, sweet, and begging to be turned into something special. One of her most cherished recipes, passed down through generations, was this Parmesan Zucchini and Corn dish. It’s fresh, cheesy, and packed with sun-kissed summer flavor. Whether you’re hosting a backyard BBQ or looking for a quick veggie side, this American classic is the perfect seasonal staple.

Why You’ll Love This Parmesan Zucchini and Corn Recipe

Quick & Easy: Done in under 30 minutes with just one pan.
Seasonal & Fresh: Perfect use for your garden’s summer bounty.
Flavor Packed: The umami of Parmesan balances the natural sweetness of corn and the mild earthiness of zucchini.
Healthy: Light, gluten-free, and vegetarian-friendly.
Versatile: Serve it as a side, a light lunch, or even over pasta or quinoa.

Ingredients (Serves 4)

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 medium zucchinis, sliced into half-moons
• 2 cups fresh corn kernels (from about 3 ears of corn)
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh basil (optional)
• Juice of 1/2 lemon (optional for brightness)

Instructions

Prep the Vegetables:
Slice zucchini into even half-moons—around 1/4 inch thick. Shuck corn and slice off the kernels, careful not to include the cob’s tough core.

Sauté for Flavor:
In a large skillet over medium heat, warm the olive oil and butter until shimmering. Add the garlic and cook for 30 seconds, stirring constantly to avoid burning.

Cook the Zucchini:
Add zucchini slices to the skillet. Sauté for about 5–6 minutes or until they start to soften but still hold shape. Stir in the salt, black pepper, and crushed red pepper if using.

Add the Corn:
Toss in the fresh corn kernels and stir to combine. Cook for another 5 minutes, until the corn is tender and the zucchini is golden around the edges.

Finish with Cheese and Herbs:
Remove skillet from heat. Immediately sprinkle in the grated Parmesan and stir until the vegetables are coated and creamy. Squeeze over fresh lemon juice and sprinkle chopped basil if using.

Chef’s Tips & Variations

Choose Fresh Ingredients:
Look for firm, small zucchinis (they’re less watery) and sweet summer corn—bi-color corn varieties work especially well.

Amp Up the Flavor:
Add diced onion or shallots for depth. Mix in a splash of white wine or vegetable broth during cooking for added complexity.

Make it a Meal:
Serve over a bed of quinoa or couscous for a filling vegetarian lunch. Fold into an omelet or frittata for a delicious brunch option.

Add Protein:
Toss in grilled chicken or shrimp for a well-rounded dinner.

How to Store and Reheat

Storing:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:
Reheat in a skillet over low heat with a splash of water or olive oil until warmed through. Avoid microwaving, which can make the zucchini mushy.

Serving Suggestions

Serve alongside grilled meats like chicken, steak, or fish. Add to your picnic spread with potato salad and cold lemonade. Spoon over buttery polenta or inside warm tortillas for a unique twist.

Nutritional Information (per serving)

Note: Values are approximate and can vary depending on specific ingredients used.

Calories: 185
Protein: 6g
Fat: 12g
Carbohydrates: 15g
Fiber: 3g
Sugars: 5g

Final Thoughts

This Parmesan Zucchini and Corn recipe is the epitome of summer on a plate—simple, satisfying, and soul-warming. Whether you’re cooking for family or impressing guests at a cookout, this dish showcases the best of the season in every bite.

If you make it, I’d love to hear what you think! Did you add any fun twists? Snap a photo and tag it on social media with #SummerWithSarah.

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