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Parmesan Sweet Corn & Zucchini Bowl

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: damndelicious


  • Aged Parmesan, grated, to taste

  • Garlic, minced (2 cloves)

  • Green Zucchini, diced (4 pcs)

  • Sweet corn kernels (1 cup)

  • Basil, minced (1 tsp)

  • Thyme, (1 sprig)

  • Lemon, juiced (1 pc)

  • Coriander, chopped (2 tbsp)

  • Black Pepper, to taste

  • Sea Salt, to taste

  • Olive Oil, (2 tbsp)

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat the oil in a large skillet over medium heat. Add the garlic and cook for a minute. Then Add the sweet corn and cook for a further minute or till slightly tender.

  2. Add the zucchini, basil, thyme, lemon, salt and black pepper and cook till the zucchini is tender and cooked through. Add the coriander and lime juice after removing from the heat and then sprinkle with parmesan whilst still warm to melt lightly.

  3. Plate and serve with additional grated parmesan!

Order your Tall Tree organic produce by email, phone or here.

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