Summer Vegetable Medley with Parmesan is a vibrant side dish that brings the freshness of summer into your kitchen. Combining sweet corn, crisp zucchini, and a sprinkle of Parmesan, this dish is ready in just 15 minutes and is sure to elevate any meal.
Why Choose Fresh Over Frozen?
Opting for fresh vegetables like in this Parmesan Zucchini Corn recipe can transform your meal from ordinary to extraordinary. Unlike frozen vegetables that can sometimes lack flavor and texture, this dish uses fresh ingredients that maintain their integrity and taste, ensuring that vegetables are never an afterthought at your dining table.
Recipe Overview
This recipe not only captures the essence of summer with its fresh ingredients but is versatile enough to be enjoyed all year round. It’s a hit among health-conscious diners yet indulgent enough with the addition of Parmesan cheese to appeal to those who might shy away from a plate of veggies.
Ingredient Insights
Using fresh garlic and herbs in this recipe makes a notable difference in flavor. The moment you sauté the garlic, its enticing aroma fills the air, a testament to the power of fresh ingredients.
Making Parmesan Zucchini Corn
Creating this dish is almost as quick as reheating frozen veggies but far more satisfying. Here’s how to bring this colorful side to life on your stovetop without needing to turn on the oven:
- Heat the Oil: Start by warming the olive oil in a skillet over medium heat.
- Sauté the Garlic: Add fresh garlic to the oil and enjoy the aroma—it’s a simple pleasure that pre-minced garlic just can’t match.
- Combine Ingredients: While the garlic is sizzling, toss the zucchini, corn, and fresh herbs together. Stir in this vibrant mix with the fragrant garlic and cook until the zucchini is perfectly tender.
- Garnish and Serve: Once off the heat, sprinkle with fresh cilantro and grated Parmesan. This dish pairs wonderfully with homemade breadsticks for a complete meal.
Perfectly Cooked Zucchini
The key to perfect zucchini is cooking it until it’s translucent and tender but still retains a bit of crunch. Watch for a slight browning, which is perfectly fine, but be cautious not to overcook the zucchini to avoid a mushy texture.
Ingredients
- Vegetable Mix
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) garlic, minced
- 1 large zucchini, diced
- 1 can (432 g) corn kernels, drained
- ¼ teaspoon (1.25 ml) fresh basil, finely chopped
- ¼ teaspoon (1.25 ml) fresh oregano, finely chopped
- ¼ teaspoon (1.25 ml) fresh thyme, finely chopped
- ½ teaspoon (2.5 ml) kosher salt
- ½ teaspoon (2.5 ml) black pepper
- Juice of 1 lime
- Garnish
- 2 tablespoons (30 ml) fresh cilantro, finely diced
- 2 tablespoons (30 ml) Parmesan cheese, grated
Instructions
- Prepare the Skillet: Heat olive oil in a large skillet over medium heat. Add garlic and cook until it becomes fragrant, about 1 minute.
- Mix Ingredients: In a medium bowl, combine zucchini, corn, basil, oregano, thyme, salt, pepper, and lime juice. Stir to mix thoroughly.
- Cook Vegetables: Transfer the zucchini mixture to the skillet with garlic. Cook for 8-10 minutes, or until the zucchini is tender yet crisp.
- Final Touches: Remove from heat, sprinkle with cilantro and Parmesan cheese.
- Serve Immediately: Enjoy this dish hot as a perfect complement to any main course.
This Summer Vegetable Medley with Parmesan is not just a side dish; it’s a celebration of fresh, vibrant flavors that are sure to impress.
