Best 2 Corn Zucchini Skillet Recipes
Corn zucchini skillet is a flavorful and colorful dish that is a great way to enjoy fresh corn and zucchini. It can be prepared quickly and easily in one skillet, making it a perfect weeknight meal. This dish is also a great way to get your daily dose of vegetables, as it is packed with nutritious corn, zucchini, and bell peppers. Served with rice or mashed potatoes, this dish is delightful and flavorful, and is sure to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
CORN ZUCCHINI SKILLET
This dish is a summer favorite with fresh zucchini, yellow summer squash, and corn, smothered in gooey Cheddar cheese!
Provided by EcoCrafty
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
- Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
- Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 32.6 g, Cholesterol 49.7 mg, Fat 17.9 g, Fiber 6.3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 291.9 mg, Sugar 10.9 g
DELICIOUS SUMMERY ZUCCHINI AND CORN SKILLET
This recipe is easy and so delicious, especially in the summer, as a main dish lunch or supper with fresh bread or as a side dish to grilled fish or chicken
Provided by kristin ei
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- clean and cut zucchini in quarters long ways and then into cubes.
- cut off kernels from ears of corn.
- slice onion into rounds, VERY thinly.
- melt butter in a large skillet.
- Add onions and corn and sautee until onions are clear NOT browned.
- Add zucchini, salt and pepper to taste.
- Add about 1/2 cup fresh cold water.
- Cover skillet.
- Cook on medium until veggies are tender.
- Drain any excess water, add parsley and cheese, cover until melted and serve.
Tips:
- Use fresh ingredients for the best flavor. This is especially important for the corn and zucchini.
- Don't overcrowd the skillet. This will prevent the vegetables from cooking evenly.
- Cook the vegetables over medium-high heat. This will help them to brown and caramelize.
- Stir the vegetables frequently. This will help to prevent them from sticking to the skillet.
- Season the vegetables with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or chili powder.
- Serve the vegetables immediately. They are best when they are hot and fresh.
Conclusion:
This corn and zucchini skillet is a quick and easy side dish that is perfect for summer. It is made with fresh corn, zucchini, onion, and bell pepper, and it is seasoned with salt, pepper, and garlic powder. The vegetables are cooked over medium-high heat until they are browned and caramelized, and they are then served immediately. This dish is a great way to use up fresh summer vegetables, and it is also a healthy and delicious side dish.
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