Description
A delightful summer dish made with fresh corn and zucchini, creamy sauce, and Parmesan cheese, perfect for cookouts and family dinners.
Ingredients
Scale
- Cooking oil of choice (olive oil or avocado oil)
- 5 ears of corn on the cob (kernels cut off the cob)
- 4 cups diced zucchini
- Kosher salt
- Pepper
- 4 to 5 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
Instructions
- Prep your Blackstone griddle: Heat your Blackstone griddle to medium heat and add cooking oil.
- Cook the corn: Add the corn kernels and stir occasionally for 5-7 minutes until golden.
- Add zucchini: Toss in the diced zucchini, season, and cook for an additional 5-7 minutes.
- Get your garlic on: Sauté minced garlic for about a minute until fragrant.
- Create the creamy sauce: Pour in heavy cream, stir, and gently simmer for 5 minutes.
- Cheesy goodness incoming: Add shredded Parmesan cheese, stirring until melted and thick.
- Final taste test: Adjust seasoning if necessary.
- Serve and enjoy: Scoop into a dish and garnish if desired.
Notes
Serve with grilled proteins, crusty bread, or as a standalone vegetarian dish. Can add protein or herbs for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: corn, zucchini, summer recipe, creamy dish, vegetarian