Parmesan, Zucchini and Corn Salad

 A healthy recipe to start the new year with! Be careful not to overcook the corn and zucchini. Cook them just long enough for the veggies to be infused with the garlic oil, but still crisp.

Parmesan, Zucchini and Corn Salad
A healthy side dish or salad with zucchini and corn.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3 tblsp (45 ml) Olive Oil
  2. 2 cloves Garlic, minced
  3. 8 Zucchinis, diced
  4. 2 c (500ml) Corn kernels, frozen, canned or roasted
  5. 1/2 teasp (2,5 ml) Basil, dried
  6. 1/2 teasp (2,5 ml) Oregano, dried
  7. 1/2 teasp (2,5 ml) Thyme, dried
  8. Salt and Black pepper to taste
  9. Juice of 1 lime
  10. 2 tblsp (30ml) Cilantro, chopped
  11. 2 tblsp (30ml) Parmesan, finely grated.
Instructions
  1. Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally until zucchini is tender and cooked through. about 3-4 minutes.
  3. Season with salt and pepper to taste.
  4. Stir in lime juice and cilantro.
  5. Sprinkle with Parmesan cheese and serve immediately.
Notes
  1. You can replaced the lime juice with lemon juice.
Adapted from Damn Delicious
Adapted from Damn Delicious
LoveCooking http://lovecooking.co.za/

 

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