Adding veggies to my meals has always been an issue for me. I really dislike cooking and making a side dish when I come home from work so late is just too much for me most days. I am really trying to change that and make dishes that incorporate veggies more often now since Drake flat out refuses to eat them, I think partially because he isn’t used to them. Thankfully Juliet eats everything. Since becoming pregnant I’ve become obsessed with hibachi, especially the zucchini in their vegetable sides. This is now a permanent staple to our meals as it’s so easy to whip up as a side to our main dishes. I think we eat it at least twice a week, if not more, and sometimes I make it for lunch since I love it so much.

zucchini corn

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I based the recipe off one I found online, but really I make it my own in many ways.

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 zucchinis, diced
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons grated Parmesan, or more, to taste

Dice the zucchini and cook it with the corn in a pan with olive oil. I really like my zucchini tender so I cook it for a bit longer than most people. While it’s cooking add in the seasonings, and I do whatever I want. I usually use pepper, salt,and garlic, and then mix it up with different kinds of seasonings like adobo, Italian, garlic powder, onion salt, sometimes even some cayenne for kick; it really depends on my mood. I sometimes garnish with parmesan and I’ve tried mozzarella as well, and sometimes no cheese at all. Really this dish is so simple and easy to customize, which is why I think we have been eating it so much without getting bored. This really hits the spot for our family!