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Corn Zucchini Skillet
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Summer Vegetable Skillet: Zucchini, squash, and corn combine for a delicious and simple dish celebrating the flavors of late summer.
Ingredients:
  • 3 ears corn, husked and cleaned
  • 1 tablespoon butter
  • 1 onion, diced
  • 3 small zucchini, cut into 1/4-inch slices
  • 3 small yellow summer squash, cut into 1/4-inch slices
  • 1 cup lightly packed shredded Cheddar cheese
Instructions:
  • 1. Bring a saucepan filled with water to a boil. Add the ears of corn and cook for about 3 minutes until partially cooked. 2. Remove the corn from the saucepan and immediately submerge them in ice water to cool. 3. Cut the kernels off the cobs into a bowl.
  • In a large skillet with a lid, melt butter over medium heat. Sauté onion until translucent and slightly browned, stirring occasionally, about 5 minutes. Mix in the corn and cook until tender, about 5 minutes. Add zucchini and yellow squash slices, reduce heat to medium-low, cover, and simmer until vegetables are tender and liquid has evaporated, stirring occasionally, about 8 minutes.
  • Uncover the skillet, season veggies with salt and pepper, sprinkle with Cheddar cheese, cover, turn off heat, let cheese melt, and serve piping hot.

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