Corn Zucchini Skillet

Corn Zucchini Skillet

11
EcoCrafty 0

"This dish is a summer favorite with fresh zucchini, yellow summer squash, and corn, smothered in gooey Cheddar cheese!"

Ingredients

40 m {{adjustedServings}} servings 331 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

11
  1. 14 Ratings

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I have made a similar dish for years, browning some hamburger and onion first, then adding frozen corn and fresh zucchini. I season it with salt & pepper as it cooks then top with the cheese. Yo...

This is very much like one of the recipes my grandmother showed me, but one thing different is that she would add 1/2 cut up red and orange bell peppers for a more colorful dish. And would add ...

This recipe was amazing! I loved the flavors together--and adding bell peppers to the recipe really gave it some extra color and flavor. I thought the prep time and the cooking time was a little...