Sweet corn combined with super thin zucchini and zested up with spice makes for a delightful low-carb pasta alternative. Baked in Parmesan and cream, it’s a light but satisfying side to eat along with a salad, steak, or salmon.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:Serves 4
Category:Sides & Sauces
Ingredients
Scale
2 tablespoons olive oil
4 zucchini, thinly sliced
1 (15.25-ounce) can whole kernel corn, drained
1 leek, thinly sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
1/2 cup half-and-half
3 bay leaves
Instructions
Preheat the oven to 375ºF and lightly coat an 8 × 8-inch baking dish with cooking spray.
In a large skillet, heat the olive oil over medium heat; add the zucchini and sauté, flipping occasionally, for about 5 minutes. Add the corn, leek, salt, pepper, and garlic powder.
Remove from the heat, add the cheese, half-and-half, and bay leaves, and pour into the baking dish. Bake for 30 minutes, until hot and bubbling. Remove the bay leaves. Serve.
