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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11

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...

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

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.

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

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, s...

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. Goo...

added bell peppers to the recipe. Very fresh tasting. Loved it!!