Sides

Parmesan Corn and Zucchini

 I made this for the first time last fall. Tweaked it a little, tried again, the usual. By the time I was happy with it, the cold weather had very much arrived, so I figured I’d save it for when zucchini season hit again. Fast forward a few months and spring arrives, and I’m crazy busy, and getting crazier by the day!

Finally the school year is done, which means my job is done, and I have time to get things accomplished again! Yeah!!! Hopefully this will mean regular blog posts again, for anyone still reading these. 🙂

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Everyone knows all in one sides are my favorite. Less dishes, less different things to keep track of while making dinner, and less chance dinner will be wicked late…

Only a little late, so I can take pictures before we eat. 🙂

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 This is definitely a new favorite. Lots of flavors and textures. Goes great with just about anything involving garlic and/or Parmesan cheese. I’m rather fond of it with my Parmesan Breaded Tilapia, as you can see from the pictures. Dinner tonight maybe?

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Parmesan Corn and Zucchini
Serves 3
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 Tbsp olive oil
  2. 1/2 tsp minced garlic
  3. 2 zucchini, sliced 1/4" thick and quartered, about 4 cups
  4. 2 cups frozen corn, thawed
  5. 2 to 3 Tbsp chopped onion
  6. 1 tsp Italian seasoning
  7. Salt and pepper to taste
  8. 2 Tbsp finely grated parmesan
Instructions
  1. Heat oil over medium heat. Cook garlic and onion for 2 to 3 minutes.
  2. Add zucchini, corn, and seasonings. Cook for 8 to 10 minutes, or until zucchini is done, stirring occasionally.
  3. Toss with Parmesan.
Adapted from Damn Delicious
Adapted from Damn Delicious
Three Plates Full http://threeplatesfull.net/

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