Parmesan Zucchini and Corn


2 tablespoons olive oil
3 cloves garlic, minced
4 medium zucchini, chopped
1 cup corn kernels
1 teaspoon fresh thyme
Juice of 1 lemon
1/4 cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/4 cup Parmesan cheese, freshly grated
Kosher salt and freshly ground black pepper, to taste


In a large skillet over medium-high heat, heat olive oil. Add garlic and cook until fragrant, about 1 minute.
Add zucchini, corn, and thyme and cook, stirring occasionally, until zucchini is tender, about 4 minutes.
Stir in lemon juice, basil, and parsley and season to taste with salt and pepper.
Remove from heat, stir in Parmesan, and serve. Enjoy!


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