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