Parmesan Zucchini and Corn

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Basil, dried
  • 2 tbsp Cilantro, fresh leaves
  • 1 cup Corn, canned or roasted frozen kernels
  • 2 cloves Garlic
  • 1 Lime, Juice of
  • 1/4 tsp Oregano, dried
  • 1/4 tsp Thyme, dried
  • 4 Zucchinis

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Parmesan, grated

Found on damndelicious.net

Description

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 zucchinis, diced
• 1 cup corn kernels, frozen, canned or roasted
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons grated Parmesan, or more, to taste

Directions

• Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro. Serve immediately, sprinkled with Parmesan.