Parmesan Zucchini & Corn


Well, it’s the first week of Fall, but it’s hard to tell by the temperatures around most of the country.  The good thing about this Indian summer is that many of our gardens are still producing.  In fact, a friend of mine can’t seem to use up, or give away, his zucchini fast enough.  I told him I could put some to good use, and took home an arm-load.  One of the first dishes I made was a simple, yet delicious dish that can be a wonderful side dish, or a satisfying, vegetarian meal: Parmesan Zucchini & Corn.  I’ve recently fallen in love with zucchini noodles, or “zoodles”, and a Vegetti—a simple, but fun, little kitchen gadget found online or at many stores these days—makes creating them a breeze.  If you don’t have one, or a Spiralizer, or another similar gadget, you can still slice up those zukes any way you like for an equally delicious dish.  And did I mention how simple it is? You’ll only need two other ingredients, a couple of staples, and about 10 minutes to make a healthy dish anyone would happily dig into.

Here’s what you’ll need:

  • 2-3 T. cooking oil, bacon drippings, or butter
  • 2 c. corn kernels (I typically use frozen, but fresh or strained from a can also work)
  • 2-3 c. zucchini noodles, or diced, quartered, or otherwise cut into equal-sized pieces  (about two 8-inch zucchini).
  • 3-4 T. grated Parmesan cheese
  • Salt and pepper to taste

In a large skillet, heat the cooking oil over medium-high heat and add the corn.  Sprinkle with a little salt and let sauté while you prepare the zucchini, stirring occasionally while a little golden color develops.  Once the corn has charred a bit, add the zucchini and another sprinkle of salt and some pepper.  Toss to mix evenly and cook for about 5 more minutes until the zucchini has shrunken and released most of its water.  Add the Parmesan and toss one last time before serving.  Taste for seasoning and add a little more salt, pepper, or Parmesan as you like.

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