Ingredients
4 medium zucchini, diced into bite-sized pieces
2 tablespoons olive oil (or avocado oil), divided
4 garlic cloves, minced
1 cup corn kernels (fresh, frozen, or canned)
1 cup canned black beans, rinsed
1 tablespoon Italian seasoning
½ tablespoon ground cumin
¼ cup grated parmesan cheese (or crumbled feta)
Salt and black pepper, to taste
Optional garnish: chopped fresh parsley, red pepper flakes
Instructions
- Cook the zucchini:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add zucchini and sauté, stirring frequently, for 3-4 minutes until just tender but still crisp. Season with salt and pepper. Transfer to a plate. - Sauté garlic:
In the same skillet, add the remaining tablespoon of oil. Cook minced garlic for 1 minute until fragrant. - Cook corn and beans:
Add corn, black beans, Italian seasoning, and cumin. Stir and cook for 3-4 minutes until heated through - Combine:
Return zucchini to the pan. Toss everything together and sprinkle with grated parmesan cheese. Mix gently and serve warm or at room temperature
Notes
- Zucchini selection: Pick zucchini that feels heavy for its size, with smooth, dark green skin. Avoid soft or shriveled squash.
- Texture matters: Don’t overcook zucchini; keep it slightly firm and bright green.
- Add some heat: Red pepper flakes or chili powder give a subtle kick.
- Fresh herbs: Garnish with parsley, basil, or cilantro for extra freshness.
- Pasta salad option: Toss with cooked pasta for a heartier vegetarian meal
- Corn options: Fresh, frozen, or canned corn can be used. Grilling corn adds a smoky depth of flavor.