This simple summer vegetables side dish is cooked quickly in the skillet, then tossed with Parmesan - ready to accompany any weeknight summer meal.
-
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
-
1/4
cup
shredded Parmesan
-
Salt + pepper
, to taste
-
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. Toss in the tomatoes and Parmesan. Serve immediately.