My Zucchini Grilled Corn Parmesan Pasta screams summer flavors. When I think of summer, I think of summer vegetables and what I can make with them.
Every year we start a garden in our backyard, this year we were able to produce a massive amount of zucchini. We also got some amazing corn from my husband’s coworker who owns Tara Farms.
What you’ll need:
- Pasta
- Bouillon
- Reserved pasta water
- Zucchini
- Corn
- Onions
- Garlic
- Grated parmesan
- Breadcrumbs
- Lemon zest
- Lemon juice
- Salt
- Pepper
This year we had so many large zucchinis as you can see from the pictures above. The corn I used for this recipe came from my husband’s co-workers farm that is located in Litchfield CT called Tara Farms. The corn was so sweet and all I did was grill it as is just for a few minutes while rotating it to get the perfect char.
With all of the wonderful fresh vegetables we had on hand, I decided to make an east pasta dish to enjoy for the week. It came together in under 30 minutes and make a great meal prep. I add chicken for some extra protein and the flavors were so great together.
Using protein pasta helps with keeping you full longer as well. The dish served 6 and had only 200 calories per serving (Healthi Calorie Command) and only 3 WW personal points with 9.7g of protein per serving without any added protein.
How to make it:
- First char the corn on the grill, set aside to cool. If using just kernels, place into a sautรฉ pan (preferably a cast iron) and cook until slight char. Set aside.
- Once the grilled charred corn has cooled off, chuck the corn and set aside the kernels for later use.
- Dice the zucchini into 1/2 ” squares.
- In a small sautรฉ pan spray with avocado oil and toast the breadcrumbs for about 1 minute and set aside.
- Place the water in a pot with the chicken bouillon and bring to a boil.
- Once the water is ready for the pasta, cook until al dente.
- Reserve the pasta water for later use.
- In a large sautรฉ pan, spray with avocado oil.
- Place the zucchini into the pan and sautรฉ for a few minutes.
- Add the onions and cook until translucent then add the garlic.
- Once zucchini is tender add the corn into the pan.
- Take the reserved pasta water and add some in.
- Then add the pasta.
- Take the remaining pasta water and pour in.
- Let the pasta water help thicken and scrap any bits on the pan up to flavor the dish.
- Add the grated parmesan.
- Season with salt and pepper to taste.
- Add the lemon juice, zest and reserved breadcrumbs and serve.
Zucchini & Grilled Corn Parmesan Pasta
Equipment
- Grill or cast iron
- Saute pan
- Knife
- Bowl
Ingredients
- 6 oz Barilla Plus Protein Pasta Weigh out dry
- 1 TBSP Chicken bouillon I used Better Than Bouillon brand
- 1/2 – 3/4 Cup Reserved pasta water
- 1 tsp Avocado oil
- 4 Cups Fresh zucchini Chopped large 1/2 inch size
- 1/2 Cup Onions diced
- 2 Cups Fresh or frozen/canned corn Grilled & charred
- 1 TBSP Garlic minced
- 1/4 Cup Grated parmesan
- 1/4 Cup Whole wheat bread crumbs toasted
- 1 tsp Lemon juice
- Zest of one lemon
- Salt & pepper to taste
Instructions
- Char the corn on the grill, set aside to cool.
- If using just kernels, place into a cast iron pan and cook until slight char. Set aside.
- Once the grilled charred corn has cooled off, chuck the corn and set aside the kernels for later use.
- Dice the zucchini into 1/2 " squares. Set aside.
- In a small sautรฉ pan spray with avocado oil and toast the breadcrumbs for about 1 minute and set aside.
- Place the water in a pot with the chicken bouillon and bring to a boil.
- Once the water is ready for the pasta, cook until al dente.
- Reserve the pasta water for later use.
- In a large sautรฉ pan, spray with avocado oil.
- Place the zucchini into the pan and sautรฉ for a few minutes.
- Add the onions and cook until translucent then add the garlic.
- Once zucchini is tender add the corn into the pan.
- Take the reserved pasta water and add some into the pan with the pasta after.
- Take the remaining pasta water and pour in and let the pasta water help thicken and scrap any bits on the pan up to flavor the dish.
- Add the grated parmesanย Season with salt and pepper to taste.
- Garnish with the lemon zest, juice and reserved breadcrumbs.
- Serve and enjoy!
Notes

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