Creamy Corned Zucchini and Peppers
Brighten up your dinner table with this delightful Creamy Corned Zucchini and Peppers recipe, where vibrant summer vegetables meet a luscious, Parmesan-infused cream sauce. Featuring tender zucchini, sweet red and yellow bell peppers, and pops of juicy corn, this one-pan dish is elevated with fragrant garlic, a hint of dried thyme, and a luxurious blend of heavy cream and broth. Perfect as a versatile side dish or a satisfying topper for rice, quinoa, or pasta, it comes together in just 35 minutes, making it an easy yet elegant addition to your weekly rotation. Garnished with fresh parsley for a burst of color and freshness, this creamy vegetable medley is a comforting, flavor-packed way to enjoy seasonal produce.
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 cup canned corn kernels
- 1 cup heavy cream
- 0.5 cup chicken or vegetable broth
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Wash and dry the zucchini and bell peppers. Slice the zucchini into half-moon shapes about 1/4-inch thick. Remove the seeds from the bell peppers and cut them into thin strips.
Finely mince the garlic cloves and chop the fresh parsley. Set both aside.
Heat a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the minced garlic to the pan and sauté for 30 seconds, stirring constantly to avoid burning.
Add the zucchini slices and bell pepper strips to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender yet retain a slight bite.
Stir in the canned corn kernels, heavy cream, and chicken or vegetable broth. Mix well to combine and bring the mixture to a gentle simmer.
Sprinkle in the grated Parmesan cheese, dried thyme, salt, and black pepper. Stir to incorporate and cook for an additional 3-5 minutes, or until the sauce thickens slightly and coats the vegetables.
Taste and adjust seasoning if needed.
Turn off the heat and garnish with the chopped fresh parsley.
Serve warm as a side dish or over cooked rice, quinoa, or pasta for a more substantial meal.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 8468 mg | 368% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 55.3 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2575 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
