Okay, let’s dive into sharing my family’s all-time favorite summer side! It’s one of those recipes that practically screams, “easy weeknight dinner,” and it’s been a lifesaver on more occasions than I can count. Just last week, my friend Sarah called, unexpectedly dropping by with her two kids right at dinnertime. Panic started to set in… until I remembered this recipe. With a quick raid of the fridge and pantry, I whipped up a batch of this parmesan zucchini corn dish, and everyone – even the picky eaters – gobbled it down. I’m talking clean plates all around.

There’s something truly special about the combination of sweet corn, tender zucchini, and that savory parmesan crust. Picture this: golden, bubbly cheese with a slight crispy edge, revealing the soft, sweet vegetables underneath. The aroma alone is enough to make your mouth water! This parmesan zucchini corn dish has become a staple in our house for a few simple reasons. First, it’s incredibly easy to throw together, even when I’m juggling work calls and homework help.

Second, it uses simple ingredients that I usually have on hand, especially during the summer months when zucchini is practically overflowing from gardens. And third, the whole family loves it. Even my notoriously picky teenager asks for seconds! It also works well with different cheeses. We also sometimes make a parmesan zucchini corn dish with other types of cheese like mozzarella.

I used to struggle with getting my kids to eat their vegetables. Sound familiar? But this parmesan zucchini corn dish is a game-changer. The parmesan cheese adds a savory depth that complements the sweetness of the corn and the mild flavor of the zucchini. My daughter even requests it now! And honestly, sometimes I add some other veggies in to make it more filling if we are having a particularly meat-light dinner.

This parmesan zucchini corn dish truly is so versatile that you can add things to it. I’ve even been known to toss in some chopped bell peppers or a can of drained and rinsed black beans for extra flavor and nutrients. If you are looking for ways to make a more robust parmesan zucchini corn dish, then consider what kinds of other veggies might be a good add-in!

One thing I’ve learned over the years is that using fresh, seasonal ingredients makes all the difference in this dish. When the corn is at its peak sweetness and the zucchini is tender and juicy, the flavors truly sing. But even with frozen corn and zucchini from the store, this parmesan zucchini corn dish is still a winner.

Trust me, your family is going to love this as much as mine does! I can’t wait for you to try this – it’s become such a staple in our house! I hope you and your family come to enjoy my recipe for parmesan zucchini corn dish.

Ingredients

2 medium zucchini, diced (about 3 cups)
2 cups frozen corn kernels (or fresh corn cut off the cob)

1/2 cup grated parmesan cheese
1/4 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)

1/4 cup chopped fresh basil (or 2 tablespoons dried)
2 cloves garlic, minced
1/4 teaspoon salt

1/4 teaspoon black pepper
1 tablespoon olive oil

Okay, let’s talk ingredients. I’ve found that the quality of your ingredients really shines in this simple parmesan zucchini corn dish. For the zucchini, I usually grab two medium-sized ones. I like to dice them into roughly half-inch pieces, but don’t stress too much about perfect uniformity. When it comes to parmesan, freshly grated is always best. The pre-shredded stuff often has a coating that prevents it from melting as nicely, and we want that golden, bubbly goodness! We want to make a truly delectable parmesan zucchini corn dish.

Now, about the corn. Fresh corn straight off the cob is amazing in this parmesan zucchini corn dish when it’s in season. But let’s be real, that’s not always an option. Frozen corn works perfectly well, and I always keep a bag in the freezer for recipes like this. Just make sure to thaw it before using.

For the creamy base, I use a combination of mayonnaise and sour cream. I know, I know, mayonnaise can be a polarizing ingredient, but trust me, it adds a richness and moisture that you just can’t get with sour cream alone. If you’re not a fan of mayonnaise, you can substitute Greek yogurt, but it will change the flavor and texture slightly. Speaking of substitutions, you can also use different herbs! I love fresh basil in this parmesan zucchini corn dish, but dill, thyme, or even chives would be delicious too. Dried herbs work in a pinch.

Here’s something my mom taught me that changed everything about my cooking: always bloom your dried herbs. Just rub them between your fingers before adding them to the dish – it releases their essential oils and makes them much more flavorful. We are looking to enhance the flavor of this parmesan zucchini corn dish. Blooming herbs intensifies their aroma and infuses your dish with a deeper, more vibrant taste. It’s a small step that makes a big difference.

And finally, the garlic. I’m a garlic lover, so I tend to be generous with it. Two cloves minced is a good starting point, but feel free to add more if you’re feeling bold. Just be careful not to burn it! I burned garlic one too many times, I learned to add it later in the process. This parmesan zucchini corn dish is not the same with burnt garlic!

As for storage, unused zucchini should be stored in the crisper drawer of your refrigerator. Corn can be stored in the refrigerator, husked or unhusked, for a few days. Parmesan cheese should be tightly wrapped and stored in the refrigerator as well. Cost-saving suggestion: buying frozen corn in bulk is often more economical than buying fresh corn, especially out of season.

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Getting the oven preheated is the first step. This helps to ensure the parmesan zucchini corn dish cooks evenly.

Heat the olive oil in a large skillet over medium heat. Swirl the oil around to coat the bottom of the skillet. Make sure the pan is hot before continuing.
Add the diced zucchini and cook for about 5-7 minutes, or until it starts to soften. Stir occasionally to prevent sticking. You don’t want it to get mushy, just slightly tender. When sauteeing, make sure you don’t overcrowd your pan; this will inhibit the browning process. You may need to sautee in batches if you have a smaller pan. It is best to sautee to make this amazing parmesan zucchini corn dish.
Add the corn and minced garlic to the skillet and cook for another 2-3 minutes, or until the garlic is fragrant. Be careful not to burn the garlic! Burnt garlic tastes bitter.

Remove the skillet from the heat and let it cool slightly. This is important so the creamy mixture doesn’t curdle when you add it.
In a medium bowl, combine the parmesan cheese, mayonnaise, sour cream, basil, salt, and pepper. Mix well until everything is evenly combined. This creamy mixture is what makes this parmesan zucchini corn dish so irresistible!
Pour the parmesan mixture over the zucchini and corn in the skillet and stir gently to combine. Make sure everything is evenly coated.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and bubbly. You’ll know it’s ready when your kitchen starts smelling absolutely amazing. Keep an eye on it, as oven temperatures can vary. The parmesan zucchini corn dish should be bubbling and golden brown when it’s done.
Remove from the oven and let it rest for a few minutes before serving. I learned the hard way to let it rest for a few minutes – trust me on this one! It helps the flavors meld together and prevents it from being too watery. I have definitely made parmesan zucchini corn dish before and not let it sit long enough.
Garnish with extra fresh basil, if desired. A sprinkle of fresh basil just makes it look so much fancier!

And that’s it! See? I told you it was easy. My husband always asks me to make extra because he loves the leftovers for lunch. This simple parmesan zucchini corn dish is one he requests over and over. If you don’t have a skillet, you can definitely bake this in a casserole dish.

Serving Ideas

We love serving this parmesan zucchini corn dish as a side with grilled chicken or fish. It’s also fantastic with a simple green salad and some crusty bread. Sometimes we even add a sprinkle of red pepper flakes for a little kick!

This parmesan zucchini corn dish has become our go-to for Sunday dinners with the grandparents. It’s always a hit, and it’s so easy to make a big batch to feed everyone. I like to sprinkle fresh herbs on top – it makes it look so much fancier! Presentation makes a big difference.

For a vegetarian meal, this parmesan zucchini corn dish is delicious served over quinoa or rice. You could also add some grilled halloumi cheese for extra protein.

Real talk: this recipe says it serves 6, but in our house it barely feeds 4 hungry people! My daughter always asks for extra sauce on her portion. If we somehow have leftovers, they make the best lunch the next day. I sometimes put them on toast with a fried egg for a super satisfying brunch.

In the summer, we like to eat this parmesan zucchini corn dish outside on the patio with some lemonade. It just feels like the perfect summer meal! And if you’re feeling adventurous, try grilling the zucchini and corn before adding them to the dish. The smoky flavor adds a whole new dimension.

Another fun serving idea is to make individual ramekins of this parmesan zucchini corn dish. They’re perfect for parties or potlucks, and they look so elegant! You can also prep the dish ahead of time and bake it just before serving.

So, whether you’re serving it as a simple side dish or as part of a more elaborate meal, this parmesan zucchini corn dish is sure to be a crowd-pleaser! It’s a versatile, flavorful, and easy recipe that you’ll find yourself making again and again.

FAQs

Can I use different vegetables in this dish?

Absolutely! This recipe is very adaptable. Feel free to add other vegetables such as bell peppers, onions, or even spinach. Just be sure to adjust the cooking time accordingly. We love using what is in season! This is especially great with a parmesan zucchini corn dish.

Can I make this dish ahead of time?

Yes, you can prepare the dish ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time when you’re ready to cook it.

Can I freeze this dish?

I don’t recommend freezing this dish, as the texture of the zucchini and corn may change when thawed. Also, the mayonnaise-based sauce might separate. It’s best to make it fresh!

Can I use different cheese?

Yes! While parmesan is the classic choice, you can experiment with other cheeses such as mozzarella, cheddar, or even Gruyere. Just make sure the cheese melts well. A parmesan zucchini corn dish is so good with different cheese combos.

Can I make this dish dairy-free?

You can substitute the mayonnaise and sour cream with dairy-free alternatives and use a dairy-free parmesan cheese. However, the flavor and texture may be slightly different. My mother-in-law is on a low-sodium diet, so here’s how I modify it for her: use low-sodium mayonnaise and omit the salt.

What if I don’t have a skillet?

No problem! You can easily bake this dish in a casserole dish. Just transfer the mixture to a greased casserole dish and bake as directed. Don’t have a stand mixer? No problem – I use my hand mixer and it works great! You can also make this parmesan zucchini corn dish in a dutch oven!

How do I prevent the zucchini from getting mushy?

Don’t overcook the zucchini! It should be slightly tender, but still have some bite to it. Also, make sure to drain any excess liquid from the zucchini before adding the other ingredients.

I’ve definitely overcooked this before – here’s how to avoid that! The best way to ensure the best parmesan zucchini corn dish is to cook it at the right temperature for the right amount of time.

Conclusion

This parmesan zucchini corn dish is more than just a recipe to me; it’s a taste of home, a reminder of summer evenings, and a testament to how simple ingredients can come together to create something truly special. It’s a dish that my family always requests, and one that I know I can always count on to please a crowd.

Here are a few of my top tips for making this dish the best it can be:

Always use fresh ingredients when possible. The fresher the zucchini and corn, the better the flavor.
Don’t overcook the zucchini. It should be slightly tender, but still have some bite to it.
Let the dish rest for a few minutes before serving. This allows the flavors to meld together and prevents it from being too watery.

My son loves it with extra cheese, while my daughter prefers it plain. It’s versatile enough to be adapted to different tastes and preferences. Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too!

This recipe reminds me of my grandmother’s garden. She always had rows and rows of zucchini and corn, and she was always looking for new ways to use them up. She would have loved this parmesan zucchini corn dish. I think it’s a great way to use up some summer bounty! And check out this article to find out what exactly corn nuggets are! You may find a new dish to love!

I’d love to hear how this turns out for your family – drop me a comment! I am always so excited to see how others are using my recipes! The information on zucchini nutrition facts. And the interesting facts about corn.

Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! I know it will be a hit in your house like it is in mine. A simple parmesan zucchini corn dish is so easy to make and everyone loves it!

Parmesan Zucchini Corn Dish: My Family’s Favorite Summer Side

Print Recipe

Zucchini and corn make a flavorful pair in this simple and satisfying side dish. With Parmesan cheese, its taste is elevated and will surely make your guests ask for more.

Author: Kiera

Prep Time: 5
Cook Time: 10
Total Time: 15

Yield: 4 1x
Category: Side Dish
Method: Sauté

Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 medium zucchini, diced

2 ears corn, kernels removed
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil

1 clove garlic, minced
Salt and pepper to taste

Instructions

Heat olive oil in a large skillet over medium heat.

Add garlic and cook until fragrant, about 30 seconds.
Add zucchini and corn to the skillet.
Season with salt and pepper.

Cook, stirring occasionally, until zucchini is tender and corn is slightly browned, about 8-10 minutes.
Stir in Parmesan cheese until melted and well combined. Serve immediately.

Notes

For a spicier dish, add a pinch of red pepper flakes. You can also add other vegetables such as bell peppers or onions. Fresh herbs like basil or thyme would also be a great addition.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5

Sodium: 150
Fat: 8
Saturated Fat: 3

Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 15

Fiber: 3
Protein: 5
Cholesterol: 10

Keywords: zucchini, corn, parmesan, side dish, vegetable