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.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Finely mince the garlic cloves and chop the fresh parsley. Set both aside.

Step 3

Heat a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt completely.

Step 4

Add the minced garlic to the pan and sauté for 30 seconds, stirring constantly to avoid burning.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning if needed.

Step 9

Turn off the heat and garnish with the chopped fresh parsley.

Step 10

Serve warm as a side dish or over cooked rice, quinoa, or pasta for a more substantial meal.

Nutrition Facts

Serving size	(1662.4g)

Amount per serving	% Daily Value*
Calories	1746.2

Total Fat 129.4g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 1.8g
Cholesterol 322mg	0%
Sodium 8467.7mg	0%
Total Carbohydrate 117.7g	0%
Dietary Fiber 15.6g	0%
Total Sugars 55.3g
Protein 25.8g	0%

Vitamin D 0IU	0%
Calcium 374.8mg	0%
Iron 4.7mg	0%
Potassium 2575.4mg	0%

*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.

Source of Calories

Fat: 67.0%

Protein: 5.9%

Carbs: 27.1%