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
Recipe Instructions
Step 1
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add corn; blanch until partially cooked, about 3 minutes. Transfer corn to the bowl with ice water for several minutes to stop the cooking process. 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 the skillet. Cook and stir occasionally until squash is tender and skillet is mostly dry, about 8 minutes. Season with salt and black pepper; sprinkle with cheese. Cover the skillet, turn off the heat, let cheese melt.
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
