Corn and Zucchini Summer Skillet

This corn and zucchini skillet recipe is perfect for summer with fresh and flavorful ingredients. Easily customizable and perfect for a quick and healthy meal!

This colorful and delicious skillet is perfect for summer meals. With crunchy corn and zucchini, this recipe is both flavorful and healthy. This recipe is also highly customizable, making it perfect for any taste preferences.

Why you’ll love this corn and zucchini skillet 

• Perfect for summer: With fresh ingredients and vibrant colors, this skillet is a great addition to any summer meal.

• Healthy: Packed with fresh vegetables and light seasoning, this dish is a great way to get in your daily dose of veggies.

• Easy to make: Corn and zucchini skillet comes together quickly and easily, making it perfect for busy weeknights or quick meals.

• Versatile: This recipe can be served as a side dish or a main course, making it a great addition to any meal.

• Budget-friendly: Corn and zucchini are affordable ingredients that are readily available during the summer season, making this recipe budget-friendly.

• Colorful: The bright yellow color of the corn and the green color of the zucchini make this skillet visually appealing and adds a pop of color to any meal.

• Family-friendly: This recipe is a hit with kids and adults alike, and can be easily customized to suit different tastes by adding or removing ingredients.

• Gluten-free: This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

• Low-carb: With only 17 grams of carbs per serving, this recipe is a great option for those following a low-carb or keto diet.

• Leftovers: Leftovers of this recipe can be easily reheated and make a great lunch or dinner option for the next day.

• Flavorful: The combination of fresh ingredients and light seasoning results in a delicious and flavorful dish that’s sure to be a crowd-pleaser.

Looking for more recipes? Here are some of my favorites:

• Fresh Blueberry Pie
• Strawberry Limeade
• Vegan Taco Salad
• Lemon Crinkle Cookies
• Crispy Sesame Garlic Tofu with Vegetables
• Apple Almond Cake

Ingredients and substitution notes

• Olive oil. You can substitute any other type of oil such as vegetable oil or coconut oil.
• Onion. You can use yellow or white onion instead of the chopped onion in the recipe.
• Garlic cloves. Fresh garlic is best for this recipe, but you can also use garlic powder if that’s what you have on hand. 1/4 teaspoon of garlic powder can be used as a substitute for 2 cloves of garlic.
• Zucchini. If you can’t find zucchini, you can use yellow squash as a substitute.
• Corn. If fresh corn is not available, you can use frozen corn instead.
• Cherry tomatoes. You can use any other type of tomato such as Roma or heirloom tomatoes.
• Basil. You can substitute fresh basil with dried basil. 1 teaspoon of dried basil can be used as a substitute for 1 tablespoon of fresh basil.
• Salt. You can use any type of salt, such as sea salt or himalayan salt. Just be sure to adjust the amount of salt used based on your personal preference.

Recipe variations and add-ins

• Protein: Add some cooked tofu or chickpeas to make this skillet a more filling meal.
• Spices: Add some cumin or chili powder for a Mexican-inspired twist, or some paprika or thyme for a Mediterranean twist.

Top Tips for Making Corn and Zucchini Summer Skillet

• Don’t overcook the vegetables: To keep the zucchini and corn from getting too mushy, be sure to cook them just until tender.
• Use a large skillet: This recipe makes a lot, so be sure to use a large skillet to avoid overcrowding.
• Adjust seasoning to taste: Feel free to adjust the seasoning to your liking by adding more salt or other spices.

Make ahead of instructions and storage

This skillet can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in a skillet or microwave before serving.

Serving suggestions 

• Serve as a side dish: This skillet makes a great side dish for grilled tofu or another plant-based protein.
• Top with avocado: For added creaminess and healthy fats, top the skillet with sliced avocado.
• Add protein: To make this skillet a complete meal, add protein such as black beans.
• Top with vegan feta cheese: Crumbled vegan feta cheese adds a salty and tangy flavor to this dish.
• Serve over quinoa or rice: For a more filling meal, serve the skillet over a bed of quinoa or rice.
• Top with fresh herbs: Sprinkle fresh herbs such as parsley, basil, cilantro or chives on top of the skillet for added flavor and freshness.
• Serve with tortilla chips: Scoop up the skillet with tortilla chips for a fun and easy appetizer.
• Use as a topping for tacos: This skillet makes a great topping for tacos.
• Serve with a side salad: Pair the skillet with a side salad for a complete and nutritious meal.
• Add hot sauce: If you like a little heat, add your favorite hot sauce or chili flakes to the skillet for an extra kick.

FAQs

Can I use frozen corn instead of fresh? 

Yes, you can use frozen corn instead of fresh.

Can I use other vegetables? 

Yes, you can use other vegetables such as bell peppers, tomatoes, or eggplant.

Can I use a different type of onion? 

Yes, you can use white onion or shallots instead of red onion.

Can I make this recipe spicier?

Yes, you can add more chili powder or cayenne pepper for a spicier version.

Watch My Corn and Zucchini Skillet Recipe Video:

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