Rating: 4.27 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Visit your local farmer's market to gather ingredients for this recipe that is super fresh, easy, and tasty! I like mine with chopped chicken to add a little protein and enjoy as a main dish with sides of corn bread, tortilla chips, and fresh guacamole. Try basil in place of parsley if you prefer.

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Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.

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  • Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

Nutrition Facts

164 calories; protein 9.7g; carbohydrates 15.2g; fat 8.2g; cholesterol 21.3mg; sodium 95.1mg. Full Nutrition
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Reviews (1)

11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/16/2021
Quick, healthy and a great way to use up those fresh summer veggies. I thought that the minimal seasonings (only salt and pepper) wouldn’t give enough flavor, but it really brought out the natural flavor of the veggies. I didn’t have any cooked chicken on hand, so I grilled up a chicken breast. Speaking of chicken, 1/2 cup is not nearly enough for 4 people. That would be 2 tablespoons per person. I used a large 8oz chicken breast, which came out to just over a cup of chicken. This was the perfect chicken to veggie ratio. I’ll make this again, and add in some minced garlic next time. Read More
(3)
Rating: 5 stars
07/09/2021
I added four small cut up steamed potatoes and one package of 4 Boars Head Buffalo Chicken Sausage. It was really good. Would make a great dish for a summer church spread. Read More
(2)
Rating: 4 stars
07/29/2021
I substituted tofu for the chicken (not a read ‘meat’ protein person and used basil because that what I had in the house. My farmers market always has fresh corn in the summer, as well as zucchini. I threw on mint at the end because I grow it and use it in pretty much everything Read More
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Rating: 5 stars
08/03/2021
We thought this was great!!! Grilled the chicken first, then chopped and added at the end to simply heat it up. We did use Basil instead of Parsley which gave it a nice bright flavor and mixed all the cheese in to simply let it melt!! Excellent bowl type dinner!! Read More
Rating: 3 stars
08/02/2021
While we liked the healthy feature and utilization of fresh produce, flavor was lacking in the dish. Next time we will try using a couple of tablespoons of butter; additional spices, such as thyme or basil or maybe rosemary; and increase the cook time needed to bring the vegetables past the crunchy phase. Read More
Rating: 4 stars
08/10/2021
I liked this and will make again. Had no chicken so used Johnsville beer brats the small ones, and some Tony Catchers seasoning..it was great! Read More
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Rating: 5 stars
09/21/2021
This was very simple and quick! My kind of weekday meal. I agree that the taste is very bland due to the low level of spices. I would suggest adding onion and garlic powders as well as salt and pepper. Thanks for this recipe! Definitely a keeper. Read More
Rating: 5 stars
08/04/2021
Entire family enjoyed this dish. I put one cup shredded chicken breast in. Read More