PARMESAN ZUCCHINI CORN

Parmesan Zucchini Corn is a flawless and delectable side dish that you can add to any supper. It's an incredible method to go through the entirety of your mid year corn and zucchini and you can have it on the table in around 15 minutes! Zucchini Corn Chowder is another delightful formula to attempt with any additional zucchini and corn.

 

Parmesan Zucchini Corn is a formula that is brimming with new fixings, and in spite of the fact that it shouts summer, I intend to keep on making this throughout the entire year. It will fulfill your wellbeing cognizant visitors, however with the Parmesan cheddar, it will engage the individuals who possibly would not reach for a spoonful of vegetables as their best option.

 

 

 

Ingredients

• 1 teaspoon garlic, minced
• 1 large zucchini, diced
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro, finely diced
• 1/4 teaspoon fresh thyme finely, finely diced
• 1 can (15.25 ounces) corn kernels, canned
• 1/4 teaspoon fresh oregano finely, finely diced
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon fresh basil finely, finely diced
• Juice of 1 lime
• 1/2 teaspoon black pepper
• 2 tablespoons Parmesan, grated

 

 

Instructions

1. In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant (about 1 minute).
2. In a medium bowl, mix together zucchini, corn, basil, oregano, thyme, salt, pepper, and lime juice. Stir to combine.
3. Add zucchini mixture to garlic and cook 8-10 minutes (or until zucchini is cooked through).
4. Remove from heat, top with cilantro and parmesan.
5. Serve immediately.

 

 

 

 

source:https://iamhomesteader.com