Best 4 Delicious Summery Zucchini And Corn Skillet Recipes
Summer is the season of plenty, with an abundance of fresh, vibrant vegetables available. Among the most versatile are zucchini and corn, two vegetables that pair perfectly for a delicious and easy skillet dish. Zucchini is mild and slightly sweet, while corn adds a touch of sweetness and crunch. This combination is enhanced by the addition of fresh herbs, such as basil, thyme, or oregano, and a sprinkle of Parmesan cheese. The result is a colorful, flavorful dish that is perfect for a summertime lunch or dinner.
Here are our top 4 tried and tested recipes!
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
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
LEMON CORN AND ZUCCHINI
This is a delicious veggie accompaniment to most meals. A combination of lemon and dill offers an elegant taste that's simple to achieve. The colorful medley is great for special occasions or weeknight meals. -Linda Massicotte-Black Coventry, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
CORN AND ZUCCHINI SAUTé
Categories Vegetable Side Sauté Corn Zucchini Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
Tips:
- Use Fresh Vegetables: For the best flavor and texture, use fresh zucchini and corn. Look for zucchini that is firm and has a deep green color. Choose corn on the cob with plump, milky kernels.
- Cook the Zucchini and Corn Properly: Zucchini and corn cook quickly, so be careful not to overcook them. Zucchini should be tender-crisp, and corn should be slightly charred and tender.
- Use a Well-Seasoned Skillet: A well-seasoned skillet will help to prevent the zucchini and corn from sticking. If you don't have a well-seasoned skillet, you can use a non-stick skillet or lightly grease a regular skillet with cooking spray.
- Add Flavorful Ingredients: Feel free to add other flavorful ingredients to the skillet, such as garlic, onion, bell pepper, or tomatoes. You can also add herbs, such as basil, oregano, or thyme.
- Serve Immediately: Zucchini and corn skillet is best served immediately. The zucchini and corn will lose their flavor and texture if they are allowed to sit for too long.
Conclusion:
Zucchini and corn skillet is a quick, easy, and delicious summer dish. It is a great way to use fresh zucchini and corn. The dish is also versatile and can be easily customized to your liking. So next time you are looking for a quick and easy summer meal, give zucchini and corn skillet a try. You won't be disappointed!
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