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!
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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!
Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.