SKILLET PARMESAN ZUCCHINI TOMATO AND CORN

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This simple summer vegetables side dish is cooked quickly in the skillet, then tossed with Parmesan.

[{"selector":"#anim-6de4f2d1-155a-46c0-9382-36cc42cd4ac7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get this Recipe!

It is perfect to accompany any weeknight summer meal.

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Ingredients:

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Ready in 10 minutes!

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1

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2

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SKILLET PARMESAN ZUCCHINI TOMATO AND CORN

This simple summer vegetables side dish is cooked quickly in the skillet, then tossed with Parmesan.

It is perfect to accompany any weeknight summer meal.

Ingredients:

– 2 tablespoons olive oil – 1 medium green zucchini , diced – 1 medium yellow zucchini , diced – 1 cob of corn , kernels cut – 2 Roma tomatoes , seeded and diced – ¼ cup shredded Parmesan – Salt + pepper , to taste

Ready in 10 minutes!

HOW TO MAKE SKILLET PARMESAN ZUCCHINI TOMATO AND CORN

1

GENERAL STEPS

Heat olive oil in a medium skillet over medium heat. Add the corn and zucchini; cook 5-7 minutes, tossing every minute or so to avoid burning. Season with salt and pepper. Remove from the heat and transfer to a serving bowl.

2

READY TO ENJOY!

Toss in the tomatoes and Parmesan. Serve immediately.

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