Delicious Summery Zucchini and Corn Skillet

Total Time
Prep 10 mins
Cook 20 mins

This recipe is easy and so delicious, especially in the summer, as a main dish lunch or supper with fresh bread or as a side dish to grilled fish or chicken

Ingredients Nutrition


  1. clean and cut zucchini in quarters long ways and then into cubes.
  2. cut off kernels from ears of corn.
  3. slice onion into rounds, VERY thinly.
  4. melt butter in a large skillet.
  5. Add onions and corn and sautee until onions are clear NOT browned.
  6. Add zucchini, salt and pepper to taste.
  7. Add about 1/2 cup fresh cold water.
  8. Cover skillet.
  9. Cook on medium until veggies are tender.
  10. Drain any excess water, add parsley and cheese, cover until melted and serve.
Most Helpful

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!

*Parsley* August 23, 2009

This is a great way to use zucchini and corn all year long. The dish is call "calabacitas" in New Mexico, and includes green chiles. Yummy!

katdawson June 13, 2015

This was absolutely delicious. I used olive oil instead of butter and it was still very good. And the colours of the zucchini and corn made it a beautiful dish!!

bliss84 August 25, 2014

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