Corn Zucchini Skillet

Corn Zucchini Skillet

11 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    40 m
EcoCrafty
Recipe by  EcoCrafty

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

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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Directions

  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)

Rate This Recipe
Mama Red
15

Mama Red

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. You can also scoop out a large zucchini, leaving the 'shell', chop it into small pieces and add the cooked hamburger, onion, and corn, mix it all together and put it in the zucchini 'boat' and bake for about 30 minutes on 350 in a 9x13 pan. Top with the shredded cheese and bake another 5 minutes. It also helps to slice a bit off the bottom of the zucchini so it sits flat in the pan.

Jeannie H.
12

Jeannie H.

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 the salt and pepper in the begining instead of at the end. The cheese part is the same and would range from Chedder cheese to Colby-Jack cheese. Thanks for bringing back a great recipe to mind as well as the fond memories of grandma and me in the kitchen.

Lauren
7

Lauren

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 off--but in all, the recipe tasted great!

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Nutrition

Amount Per Serving (3 total)

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

Based on a 2,000 calorie diet

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Squat Corn (a.k.a. 'Skillet Fritos(R)')