1 lb. corkscrew pasta
1/4 cup EVOO
4 cloves garlic, minced
1/2 cup breadcrumbs (I used Panco)
1 lb. zucchini (about 3), thinly sliced
4 ears corn, kernels removed
6 oz. swiss cheese
1/2 cup parmesan cheese
salt and pepper
Cook pasta according to package directions; reserved 1/2 cup cooking water.
Meanwhile, in a small skillet, heat 2 tbsp. olive oil over medium heat. Add half the garlic and cook until golden, about 30 seconds. Stir in breadcrumbs and remove from the heat.
In the reserved pasta pot, heat remaining olive oil over medium heat. Add remaining garlic and cook until golden, about 30 seconds; add zucchini and cook until crisp tender, about 5 minutes. Stir in the corn, cooked pasta, and reserved cooking water. Add swiss cheese and season with salt and pepper.
Sprinkle breadcrumb mixture and parmesan over dish just before serving.
**Add in cooked chicken for extra protein!