Parmesan Zucchini and Corn – TartAmour
I still remember the first time I tossed silky zucchini rounds and plump corn kernels into a hot skillet, watching …
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Ingredients
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 2 cups fresh or frozen corn kernels
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1/4 cup chopped fresh basil or parsley for garnish
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