Ingredients

• 4 Medium Zucchini diced into bite-sized pieces
• 2 Tbsp Olive Oil divided
• 4 Garlic Cloves minced
• 1 Cup Corn Kernels frozen, canned or fresh
• 1 Cup Canned Black Beans rinsed
• 1 Tbsp Italian Seasoning
• ½ Tbsp Ground Cumin
• ¼ Cup Grated Parmesan
• Salt and pepper, to taste

Instructions

• Heat one tablespoon of oil in a large skillet over medium-high heat. Add zucchini and cook stirring frequently until just softens, about 3-4 minutes; it should remain crisp and bright green.

• Season with salt and pepper and set aside on a plate.

• Add remaining oil to the heated pan, and sauté garlic for 1 minute. Stir in corn, beans, and seasoning.

• Cook for 3-4 minutes, then return zucchini to the pan and top with parmesan. Toss to combine. Enjoy!

Notes

• When choosing zucchini, the squash should feel heavy for its size. The skin should be a dark green color and smooth and ideally blemish-free. If the skin looks slightly shriveled, it’s most likely not freshly picked.
• Don’t overcook the zucchini, it should remain crisp and bright green.
• Add some chili flakes for a punch of spiciness.
• Sprinkle on some fresh parsley as garnish. Parsley works great on corn and zucchini!
• You can use frozen, canned, or fresh corn kernels.
• If time allows, grill your corn for another layer of flavor!