Parmesan Zucchini & Corn

The days of summer are dwindling and 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, semi-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.