Corn Zucchini Skillet

This corn zucchini skillet recipe is a tasty summer favorite made with zucchini, summer squash, and corn, smothered in gooey melted Cheddar cheese.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 331 Calories

Ingredients

• 1 tablespoon butter
• salt and pepper to taste
• 1 onion, diced
• 3 ears corn, husked and cleaned
• 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

Recipe Instructions

Step 1

Boil corn in a large pot of water until partially cooked, about 3 minutes. Cool corn in ice water; cut kernels from cobs.

Step 2

Melt butter in a large skillet over medium heat. Add onion; cook and stir until translucent and lightly brown, about 5 minutes. Stir in corn; cook and stir until tender, about 5 minutes. Add zucchini and yellow squash. Reduce the heat to medium-low. Cover and cook, stirring occasionally, until squash is tender and pan is mostly dry, about 8 minutes.

Step 3

Season with salt and pepper; sprinkle with cheese. Cover and turn off the heat; let cheese melt and serve.