Sunday, August 23, 2020

PARMESAN ZUCCHINI AND CORN






PARMESAN ZUCCHINI AND CORN








This week I am focusing on recipes for using garden items. To start, I start with stir-fry corn with zucchini and parmesan cheese. Zucchini is an item that I love to plant. However, one plant produces so many zucchini that I'm still looking to use it.

INGREDIENTS:

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

DIRECTIONS:

First, heat olive oil in a large skillet over medium-high heat. Add the garlic to the pan and cook, stirring frequently, until fragrant, about 1 minute.

Then, add the 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 the lime juice and cilantro.

Serve immediately, sprinkled with Parmesan.

Happy Cooking Time.