Parmesan Zucchini And Corn Recipes

PARMESAN ZUCCHINI AND CORN RECIPE - (4.1/5)

Parmesan Zucchini and Corn Recipe - (4.1/5) image

Provided by KodiakDavis

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced Coupons
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

Steps:

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.

ZUCCHINI PARMESAN

Zucchini Parmesan image

Delicious and easy way to use zucchini!

Provided by Mary Jo

Categories World Cuisine Recipes European Italian

Time 45m

Yield 5

Number Of Ingredients 6

Ingredients

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g

FRESH CORN AND ZUCCHINI SAUTE

Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories Side Dish Vegetables Squash Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

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