Name: Parmesan Zucchini and Corn Recipe
Ingredients: 2 medium zucchini, about 1 pound, ends trimmed and diced into ½-inch cubes. Look for firm, dark green zucchini without blemishes for the best flavor and texture. Smaller zucchini tend to be less watery and have fewer seeds.; 2 ears of fresh corn, kernels removed (about 2 cups). Fresh corn on the cob is highly recommended for its sweetness and crisp texture. Alternatively, you can use 2 cups of frozen corn kernels, thawed and patted dry to remove excess moisture. If using canned corn, drain and rinse thoroughly before use.; 2 tablespoons olive oil. Extra virgin olive oil is preferred for its rich flavor and health benefits. It adds a lovely fruity note to the dish. You can also substitute with avocado oil or another neutral cooking oil if desired.; 2 cloves garlic, minced. Freshly minced garlic is essential for that pungent, aromatic flavor that complements the vegetables perfectly. For a milder garlic flavor, you can use roasted garlic instead.; ½ cup grated Parmesan cheese, plus more for serving. Use freshly grated Parmesan cheese for the best meltability and flavor. Pre-shredded Parmesan often contains cellulose and may not melt as smoothly. Consider using a good quality Parmigiano-Reggiano for a richer, more complex flavor if you want to elevate the dish.; ¼ cup fresh basil leaves, chopped. Fresh basil adds a bright, herbaceous note that pairs wonderfully with zucchini, corn, and Parmesan. If fresh basil is unavailable, you can substitute with 1 teaspoon of dried basil, but fresh is highly recommended for its superior flavor.; Salt and freshly ground black pepper, to taste. Seasoning is crucial! Use kosher salt or sea salt for the best flavor. Freshly ground black pepper adds a more robust and aromatic pepperiness than pre-ground pepper.; Optional: Red pepper flakes, for a touch of heat (a pinch or to taste). If you enjoy a little spice, a pinch of red pepper flakes adds a subtle warmth that enhances the overall flavor profile. Start with a small amount and add more to taste.

Ingredients

Scale

2 medium zucchini, about 1 pound, ends trimmed and diced into ½-inch cubes. Look for firm, dark green zucchini without blemishes for the best flavor and texture. Smaller zucchini tend to be less watery and have fewer seeds.

2 ears of fresh corn, kernels removed (about 2 cups). Fresh corn on the cob is highly recommended for its sweetness and crisp texture. Alternatively, you can use 2 cups of frozen corn kernels, thawed and patted dry to remove excess moisture. If using canned corn, drain and rinse thoroughly before use.

2 tablespoons olive oil. Extra virgin olive oil is preferred for its rich flavor and health benefits. It adds a lovely fruity note to the dish. You can also substitute with avocado oil or another neutral cooking oil if desired.

2 cloves garlic, minced. Freshly minced garlic is essential for that pungent, aromatic flavor that complements the vegetables perfectly. For a milder garlic flavor, you can use roasted garlic instead.

½ cup grated Parmesan cheese, plus more for serving. Use freshly grated Parmesan cheese for the best meltability and flavor. Pre-shredded Parmesan often contains cellulose and may not melt as smoothly. Consider using a good quality Parmigiano-Reggiano for a richer, more complex flavor if you want to elevate the dish.

¼ cup fresh basil leaves, chopped. Fresh basil adds a bright, herbaceous note that pairs wonderfully with zucchini, corn, and Parmesan. If fresh basil is unavailable, you can substitute with 1 teaspoon of dried basil, but fresh is highly recommended for its superior flavor.

Salt and freshly ground black pepper, to taste. Seasoning is crucial! Use kosher salt or sea salt for the best flavor. Freshly ground black pepper adds a more robust and aromatic pepperiness than pre-ground pepper.

Optional: Red pepper flakes, for a touch of heat (a pinch or to taste). If you enjoy a little spice, a pinch of red pepper flakes adds a subtle warmth that enhances the overall flavor profile. Start with a small amount and add more to taste.

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Instructions

Prepare the Vegetables: Begin by thoroughly washing your zucchini and corn. Trim the ends of the zucchini and dice them into uniform ½-inch cubes. For the corn, you can either hold each ear upright and carefully slice down the sides with a sharp knife to remove the kernels, or use a corn stripper tool for a quicker process. If using frozen corn, ensure it’s fully thawed and patted dry to remove excess moisture, which can hinder browning and make the dish watery. Mince the garlic cloves finely. Chop the fresh basil leaves and set aside. Grate the Parmesan cheese if using a block and have it ready. Having all your ingredients prepped and ready to go (mise en place) will make the cooking process much smoother and more enjoyable.

Sauté the Garlic and Zucchini: Heat the olive oil in a large skillet over medium heat. Use a skillet large enough to accommodate all the vegetables without overcrowding, which can lead to steaming instead of sautéing. Once the oil is shimmering and hot (but not smoking), add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Immediately add the diced zucchini to the skillet. Sauté the zucchini for 5-7 minutes, stirring occasionally, until it begins to soften and slightly brown around the edges. Don’t overcook the zucchini at this stage; you want it to retain some texture and not become mushy.

Add the Corn and Continue Sautéing: Add the corn kernels to the skillet with the zucchini. Continue to sauté for another 5-7 minutes, stirring occasionally, until the corn is heated through and slightly tender-crisp. If using fresh corn, it will become brighter in color as it cooks. If using frozen corn, ensure it is fully heated through. The goal is to cook the corn until it’s tender but still has a slight bite, maintaining a pleasant texture in the dish.

Incorporate Parmesan and Basil: Reduce the heat to low. Sprinkle the grated Parmesan cheese evenly over the zucchini and corn mixture in the skillet. Gently stir until the Parmesan cheese is melted and evenly coats the vegetables, creating a creamy and cheesy sauce. The Parmesan will add a wonderful salty and nutty flavor. Stir in the chopped fresh basil. The basil will wilt slightly and release its aromatic oils, adding a fresh, herbaceous element to the dish.

Season and Serve: Season the Parmesan Zucchini and Corn generously with salt and freshly ground black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and then adjust according to your preference. If desired, add a pinch of red pepper flakes for a touch of heat. Taste the dish and adjust seasonings as needed. Once seasoned to perfection, remove the skillet from the heat. Serve the Parmesan Zucchini and Corn immediately while it’s hot and the Parmesan is still melted and gooey. Garnish with extra grated Parmesan cheese and fresh basil leaves, if desired, for an extra touch of flavor and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 200 kcal
Sugar: 6g
Sodium: 350mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 18g
Fiber: 4g
Protein: 8g
Cholesterol: 20mg