Corn Zucchini Skillet Recipe - Allrecipes.com
Corn Zucchini Skillet Recipe
  • READY IN 40 mins

Corn Zucchini Skillet

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    40 mins

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 More Reviews

Aug 14, 2009

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.

 
Aug 14, 2009

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.

 
Aug 28, 2009

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!

 
Apr 24, 2011

This was very good! We are on diet so we skipped the cheese.

 
Oct 18, 2013

Absolutely wonderful. My family gave it 5 stars, too. I didn't change a thing except I omitted the cheese. I will be making this often.

 
May 25, 2011

Its good, light and nutritious. I gave it 4 because the cheese takes away from the flavor. All in all, delicious

 
Aug 06, 2010

Absolutely delicious! I gave 4 out of 5 stars because the cook time was off. I ended up with too much liquid, but the corn, squash, and zucchini came directly out of the garden that morning, so I think the moisture content was higher than with store bought ingredients. Adding different types of squash (I used 3 types of patty-pan, round zucchini, and crookneck) gives some extra flavor and texture. I topped it with diced tomatoes and some fresh cilantro to add color. My sweetheart loved it, will defiantly make again.

 
Oct 19, 2009

This was yummy and cheesy and besides the chopping not too hard to throw together. We added a pound of hambuger to it to make it a complete meal and it was well recieved by the whole family. Good dish to use up those extra garden veggies.

 

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Nutrition

  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 421 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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