This simple summer vegetables side dish is cooked quickly in the skillet, then tossed with Parmesan - ready to accompany any weeknight summer meal.
1medium green zucchini, diced
1medium yellow zucchini, diced
1cob of corn, kernels cut
2Roma tomatoes, seeded and diced
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.