Corn Zucchini Skillet


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

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
40 mins
3 servings


  • 3 ears corn, husked and cleaned

  • 1 tablespoon butter

  • 1 onion, diced

  • 3 small zucchini, cut into 1/4-inch slices

  • 3 small yellow summer squash, cut into 1/4-inch slices

  • salt and pepper to taste

  • 1 cup lightly packed shredded Cheddar cheese


  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.

Nutrition Facts (per serving)

331 Calories
18g Fat
33g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 331
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 54%
Cholesterol 50mg 17%
Sodium 292mg 13%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 23%
Total Sugars 11g
Protein 16g
Vitamin C 52mg 259%
Calcium 327mg 25%
Iron 2mg 9%
Potassium 1010mg 21%

* 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.

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