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:

1. First char the corn on the grill, set aside to cool. If using just kernels, place into a sauté pan (preferably a cast iron) and cook until slight char. Set aside.
2. Once the grilled charred corn has cooled off, chuck the corn and set aside the kernels for later use.
3. Dice the zucchini into 1/2 ” squares. 
4. In a small sauté pan spray with avocado oil and toast the breadcrumbs for about 1 minute and set aside.
5. Place the water in a pot with the chicken bouillon and bring to a boil.
6. Once the water is ready for the pasta, cook until al dente.
7. Reserve the pasta water for later use.
8. In a large sauté pan, spray with avocado oil.
9. Place the zucchini into the pan and sauté for a few minutes.
10. Add the onions and cook until translucent then add the garlic.
11. Once zucchini is tender add the corn into the pan.
12. Take the reserved pasta water and add some in.
13. Then add the pasta.
14. Take the remaining pasta water and pour in.
15. Let the pasta water help thicken and scrap any bits on the pan up to flavor the dish.
16. Add the grated parmesan. 
17. Season with salt and pepper to taste.
18. Add the lemon juice, zest and reserved breadcrumbs and serve. 

Print Recipe

Zucchini & Grilled Corn Parmesan Pasta

A summer vegetable pasta dish that is done in under 3o minutes

Prep Time15 mins

Cook Time20 mins

Course: Dinner, lunch

Cuisine: American

Keyword: corn, garden, grilling, healthi, healthy grilling, healthy meal prep, healthy pasta, meal prep, meal prepping, pasta recioe, protein, roasted corn, weight watchers, zucchini

Servings: 6

Calories: 200kcal

Author: Chef Allie's Kitchen

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 sauté 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 sauté pan, spray with avocado oil.
• Place the zucchini into the pan and sauté 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 parmesan Season with salt and pepper to taste.
• Garnish with the lemon zest, juice and reserved breadcrumbs.
• Serve and enjoy!

Notes

Serves 6

Serving size is one HEAPING cup

3 WW personal points

Click here to calculate your WW personal points

200 calories on Calorie Command at Healthi

Use code Ambassor_ChefAllie for $5 off PRO membership at Healthiapp.com

Nutrition

Calories: 200kcal | Protein: 9.7g