a side dish you should probably make

Have I mentioned that my husband, if forced to survive on an island with only three things, would probably choose fruits, vegetables and his Bible?

His nickname at the local grocery store, prior to us getting married, was "The Fruit Guy."

You know your healthy eating habits are really something when it earns you a nickname. 

And a good one at that. 

Because let's face it: Mine would probably be "Taco Bell Queen" or "Subway Turkey Sandwich VIP" or "KFC Famous Bowl Overeater." 

So when a fruit and veggie connoisseur says, "I like this . . . a lot" and "Can you please not lose this recipe?" you take notice . . . 

even if you're still munching on a bowl of Lucky Charms. 

This warm side dish is healthy, easy and the perfect side snack to a summery sandwich covered in spinach and turkey and cheese and pickles and all the other good stuff that makes sandwiches taste better in the summer than they do any other time of the year. 

And the best news of all? If you end up liking it too, we'll give you your very own nickname as well. 

Zucchini Guy?

Corn King?

Side Dish Maven?

Ummm . . . ok, we'll keep trying. 

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• Zucchini and Corn with Parmesan  

• 2 tablespoons olive oil 
• 2 cloves garlic, minced 
• 4 zucchinis, diced 
• 1 cup corn kernels, frozen, canned or roasted 
• 1/4 teaspoon dried basil 
• 1/4 teaspoon dried oregano 
• 1/4 teaspoon dried thyme 
• Kosher salt and freshly ground black pepper, to taste 
• Juice of 1 lime 
• 2 tablespoons chopped fresh cilantro leaves 
• 2 tablespoons grated Parmesan, or more, to taste
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• Heat olive oil in a large skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. 
• Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper. Stir in lime juice and cilantro. 
• Sprinkle with Parmesan and serve.

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