Delicious Summery Zucchini and Corn Skillet
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 3 large zucchini
- 2 ears sweet corn
- 1 onion
- 1 tablespoon butter
- salt
- pepper
- fresh snipped parsley
- 1⁄2 cup shredded swiss cheese (or any mild white cheese) or 1/2 cup shredded American cheese (or any mild white cheese)
directions
- clean and cut zucchini in quarters long ways and then into cubes.
- cut off kernels from ears of corn.
- slice onion into rounds, VERY thinly.
- melt butter in a large skillet.
- Add onions and corn and sautee until onions are clear NOT browned.
- Add zucchini, salt and pepper to taste.
- Add about 1/2 cup fresh cold water.
- Cover skillet.
- Cook on medium until veggies are tender.
- Drain any excess water, add parsley and cheese, cover until melted and serve.
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Reviews
-
Fantastic way to use leftover corn on the cob. Since I was using leftover, I added the corn and zucchini at the same time. I didn't add the water because the zucchini gives off it's own water and then I didn't need to drain off excess. The finished dish is colorful and very tasty. Thanx for a new zuke recipe!
RECIPE SUBMITTED BY
kristin ei
New York, New York
Hi chefs! I live in New York City, and am an aspiring actress, a dramatic literature and theater major the City Univesity of New York's BA program, a part time tutor for academic writing, wife to a European tennis coach, and also the mom to three rescued kitties. My all time favorite cookbooks are ones from the fifties and sixties from my grandma, and anything vegetarian. I do make some meaty dishes for my husband, he is an athlete after all and needs his strength and stamina!, but I mostly enjoy cooking savory vegetable dishes, soups, salads, and ethnic foods.