Corn and zucchini skillet with cheddar cheese
This Corn and Zucchini Skillet with Cheddar Cheese combines fresh seasonal vegetables like zucchini and corn, sautéed in butter and topped with melting cheddar cheese for a rich, comforting dish. It's perfect for a quick weeknight dinner or as a vibrant side.
Cook time 20 min
Prep time 15 min
Ingredients:
1 dash black pepper1 dash salt
3 zucchini
3 squashes
3 cobs sweet corn
1 cup cheddar cheese
1 tbsp butter
1 onion
This Corn and Zucchini Skillet with Cheddar Cheese is a delightful and easy-to-make dish that combines fresh seasonal vegetables with the rich, creamy flavor of cheddar cheese. Perfect for a quick weeknight dinner or a delicious side dish, this recipe brings out the natural sweetness of corn and the subtle flavors of zucchini and squash, enhanced by a touch of butter and seasoning.
Instructions:
- Wash and slice the zucchinis and yellow squashes into thin rounds.
- Dice the onion finely.
- Remove the kernels from the ears of sweet corn.
- Shred the cheddar cheese if not pre-shredded.
- Heat a large skillet over medium heat and add 1 tbsp of butter. Allow it to melt and coat the skillet evenly.
- Add the diced onion to the skillet and sauté for 3-4 minutes until it becomes translucent.
- Add the zucchini and yellow squash slices to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
- Add the sweet corn kernels to the skillet. Continue to cook for an additional 3-4 minutes, stirring frequently, until all the vegetables are tender.
- Sprinkle a dash of salt and black pepper over the vegetables. Adjust the seasoning to taste if necessary.
- Reduce the heat to low. Sprinkle the shredded cheddar cheese evenly over the vegetable mixture in the skillet.
- Cover the skillet with a lid and let the cheese melt, which should take about 2-3 minutes.
- Once the cheese is melted and bubbly, remove the skillet from the heat.
- Serve hot as a delicious side dish or a light main course.
Serve your Corn and Zucchini Skillet with Cheddar Cheese fresh and hot for a comforting and satisfying meal. The combination of tender vegetables and melted cheddar provides a wonderful texture and flavor that everyone will love. Enjoy it as a vegetarian main course or pair it with your favorite protein for a balanced meal.
Corn and zucchini skillet with cheddar cheese FAQ:
The total cooking time for this dish is approximately 15-20 minutes. This includes about 3-4 minutes for sautéing the onion, 5-7 minutes for cooking the zucchini and squash, and an additional 3-4 minutes after adding the corn. The cheese should melt in 2-3 minutes at low heat.
The vegetables are done when they are tender and slightly softened. The zucchini and squash should be cooked for about 5-7 minutes, while the corn should also cook until tender, which takes an additional 3-4 minutes.
Yes, you can substitute cheddar cheese with other cheeses like mozzarella or Monterey Jack for a different flavor. If you prefer a stronger taste, consider using a sharp cheddar or Gruyère.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove over low heat until warmed through.
A large skillet, preferably 10-12 inches in diameter, is ideal for this recipe. This size allows enough space to sauté the vegetables without overcrowding, ensuring even cooking.
Cooking Tips:
- For a more colorful dish, consider using a mix of yellow and green squash.
- Add a pinch of paprika or red pepper flakes for a bit of heat and extra flavor.
- Try using a sharp cheddar cheese for a more pronounced cheese flavor.
- Make sure to sauté the onion until it's translucent to bring out its natural sweetness.
- If you prefer a richer dish, you can add a splash of heavy cream or a dollop of sour cream before serving.
Nutrition Facts
3 ServingsCalories 340kcal
Protein 14g
Carbohydrates 33g
Fiber 7g
Sugar 14g
Fat 18g
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