Corn and zucchini skillet with cheddar cheese
Whip up a quick and healthy Corn and Zucchini Skillet with Cheddar Cheese! This delicious one-pan meal combines fresh zucchini, squash, sweet corn, and savory onion, all topped with melted cheddar cheese. Seasoned with a dash of black pepper and salt, and sautéed in butter, it's a flavorful dinner ready in minutes. Perfect for summer vegetables and a cheesy comfort dish the whole family will love!
- 10 Apr 2025
- Cook time 20 min
- Prep time 15 min
- 3 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 7g | 19% |
| Sugar 14g | 14% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 33% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 480ug | 53% |
| Choline 50mg | 9% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.46mg | 35% |
| Vitamin B3 2.20mg | 14% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.40ug | 17% |
| Vitamin C 36mg | 41% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 320mg | 25% |
| Copper, Cu 0.22mg | 24% |
| Iron, Fe 1.40mg | 13% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 820mg | 24% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 520mg | 35% |
| Zinc, Zn 2.42mg | 22% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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