Parmesan Zucchini and Corn
- 1 cup canned or frozen corn
- 4 zucchini
- ½ cup parmesan
- 1 TBSP olive oil
- Salt pepper, Italian blend
Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 4-5 minutes; season with salt and pepper, to taste.
Stir in lime juice and cilantro.
Serve immediately, topped with Parmesan.
