![- 2 medium zucchinis, diced - 1 medium yellow squash, diced - 1 cup fresh corn kernels - 1 red bell pepper, chopped - 1 small onion, finely diced - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - 1/4 cup fresh basil, chopped - 1/4 cup feta cheese, crumbled (optional) The main ingredients in this dish create a colorful and vibrant mix. The zucchinis and yellow squash provide a soft base, while the corn adds sweetness. The red bell pepper gives a nice crunch and a pop of color. The onion and garlic create a savory base, making the dish fragrant and inviting. For spices, I use smoked paprika and ground cumin. They bring a warm, earthy flavor that pairs well with the veggies. Don't forget to add salt and pepper to taste; they enhance all the fresh flavors. You can drizzle the extra virgin olive oil over the veggies to help them cook evenly and add a rich taste. Fresh basil adds a bright note, while feta cheese, if you choose to use it, gives a creamy finish. You can find the full recipe [here]. - Heat olive oil in a non-stick skillet over medium heat. - Sauté diced onion until soft and translucent. Start by adding the olive oil to your skillet. You want it hot but not smoking. Next, toss in the diced onion. Stir it around for about 3-4 minutes. The goal is to make the onion soft and a bit clear. This step lays the base for a tasty dish. - Add minced garlic and cook briefly. - Introduce diced zucchini and yellow squash. Once the onion looks good, it’s time to add the minced garlic. Cook it for one minute. This helps release its great aroma. After that, add the diced zucchini and yellow squash. Stir these for about 5-6 minutes. They should soften and brighten up, making your skillet colorful and inviting. - Stir in chopped red bell pepper and corn kernels. - Season with spices; simmer to harmonize flavors. Now, it’s time to bring in the chopped red bell pepper and corn. Mix everything well. Cook for another 4-5 minutes. You want all the veggies to be tender but still bright. Then, sprinkle in smoked paprika, ground cumin, salt, and black pepper. Stir thoroughly so the spices coat the veggies. Let them simmer for 2-3 minutes. This helps all the flavors come together perfectly. With these steps, you create a vibrant and delicious Squash and Corn Summer Skillet. For the full recipe, check out the detailed instructions above. - Ensure oil is properly heated for sautéing: Start by heating your olive oil in a non-stick skillet over medium heat. The oil should shimmer but not smoke. This helps to cook your veggies evenly. - Avoid overcooking the garlic and vegetables: When you add garlic, stir it for just one minute. This keeps it fragrant and prevents bitterness. For the vegetables, cook them until tender but still bright in color. - Serve directly from the skillet for rustic appeal: This adds charm to your meal. Guests enjoy the look and feel of a home-cooked dish right from the pan. - Suggestions for drizzling extra olive oil before serving: A drizzle of olive oil adds richness and shine. You can also sprinkle some fresh basil or feta cheese for color and flavor. - Options for using frozen corn when fresh isn't available: If fresh corn isn’t on hand, frozen corn works great. Just add it straight into the pan and adjust the cooking time slightly. - Alternative herbs and cheeses to enhance flavor: Try using fresh thyme or oregano for a different taste. You can also swap feta cheese for goat cheese or omit it for a dairy-free option. For the full recipe, check out the detailed cooking steps and ingredient list! {{image_4}} You can easily add protein to your Squash and Corn Summer Skillet. If you like meat, try adding cooked chicken or shrimp. Just add them after the veggies soften. Cook them until heated through. For a vegetarian option, add chickpeas or black beans. They add great texture and protein. Rinse and drain canned beans before adding them. Mix them in during the last few minutes of cooking. This keeps the beans warm without overcooking. To change the flavor, add herbs like thyme or oregano. These herbs pair well with squash and corn. You can chop fresh herbs and sprinkle them in during cooking. Dried herbs work too; just use less. You can also try different spices. Smoked paprika gives a lovely depth. Cumin adds warmth. Want some heat? Add a pinch of cayenne or crushed red pepper. Experiment and find your favorite blend. If you're watching calories, you can adjust the recipe. Use less oil or skip the feta cheese. This keeps the dish light yet flavorful. For a dairy-free option, just leave out the feta cheese. Your skillet will still taste great. You can also add more veggies for extra nutrients. Think spinach or kale for a colorful boost. To store leftovers, cool the dish to room temp first. Then, place it in an airtight container. This will keep it fresh for longer. I recommend using glass or BPA-free plastic containers. They help keep your food safe and tasty. If you want to freeze servings for later, divide the dish into portions. Use freezer-safe containers or bags. Remove as much air as you can to prevent freezer burn. To thaw, place in the fridge overnight. Reheat on the stove or microwave until hot. In the fridge, this dish lasts about 3 to 4 days. Check for signs of spoilage. If you see mold or an off smell, discard it. Always trust your senses when it comes to food safety. You can use carrots or bell peppers instead of zucchini and squash. Carrots add a nice crunch and sweetness. Bell peppers bring a burst of color and flavor. Both options work well and keep the dish fresh and vibrant. Yes, you can make this dish vegan. Just leave out the feta cheese. The other ingredients provide great taste and texture. You might even try adding some nutritional yeast for a cheesy flavor without dairy. This dish pairs well with grilled chicken or fish. It also complements rice or quinoa nicely. For a light meal, serve it with a simple green salad. You can even enjoy it as a filling for tacos or wraps. Absolutely! You can prepare the vegetables ahead of time and store them in the fridge. For best results, cook and reheat the dish on the stove or in the microwave. This keeps the vegetables from getting too soggy. The total time for this dish is about 25 minutes. You’ll need 10 minutes for prep and 15 minutes for cooking. It’s quick and easy, making it perfect for a busy weeknight meal. This blog post shared a simple recipe for Squash and Corn Summer Skillet. We discussed vital ingredients, cooking steps, and helpful tips. You learned about fun variations, like adding protein or herbs. I also provided storage info to keep your dish fresh. Be creative with your flavors and serve this dish any way you like. Enjoy cooking and sharing this vibrant meal with others!](https://lazychefmagic.com/wp-content/uploads/2025/07/3328f186-e678-4b35-b674-95be803c35fa-768x768.webp)
Summer brings fresh flavors, and there’s no better way to celebrate than with a vibrant Squash and Corn Summer Skillet. This easy vegetable dish bursts with the goodness of zucchini, yellow squash, and sweet corn. It’s a delightful meal that you can whip up in no time. Whether you’re looking for a quick weeknight dinner or a colorful side for your BBQ, this skillet recipe is sure to impress. Let’s dive in!
Ingredients
Main Ingredients
– 2 medium zucchinis, diced
– 1 medium yellow squash, diced
– 1 cup fresh corn kernels
– 1 red bell pepper, chopped
– 1 small onion, finely diced
– 3 cloves garlic, minced
Spices & Seasoning
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and freshly ground black pepper to taste
Additional Ingredients
– 2 tablespoons extra virgin olive oil
– 1/4 cup fresh basil, chopped
– 1/4 cup feta cheese, crumbled (optional)
The main ingredients in this dish create a colorful and vibrant mix. The zucchinis and yellow squash provide a soft base, while the corn adds sweetness. The red bell pepper gives a nice crunch and a pop of color. The onion and garlic create a savory base, making the dish fragrant and inviting.
For spices, I use smoked paprika and ground cumin. They bring a warm, earthy flavor that pairs well with the veggies. Don’t forget to add salt and pepper to taste; they enhance all the fresh flavors.
You can drizzle the extra virgin olive oil over the veggies to help them cook evenly and add a rich taste. Fresh basil adds a bright note, while feta cheese, if you choose to use it, gives a creamy finish.
You can find the full recipe [here].
Step-by-Step Instructions
Preparing the Skillet
– Heat olive oil in a non-stick skillet over medium heat.
– Sauté diced onion until soft and translucent.
Start by adding the olive oil to your skillet. You want it hot but not smoking. Next, toss in the diced onion. Stir it around for about 3-4 minutes. The goal is to make the onion soft and a bit clear. This step lays the base for a tasty dish.
Cooking the Vegetables
– Add minced garlic and cook briefly.
– Introduce diced zucchini and yellow squash.
Once the onion looks good, it’s time to add the minced garlic. Cook it for one minute. This helps release its great aroma. After that, add the diced zucchini and yellow squash. Stir these for about 5-6 minutes. They should soften and brighten up, making your skillet colorful and inviting.
Adding the Final Ingredients
– Stir in chopped red bell pepper and corn kernels.
– Season with spices; simmer to harmonize flavors.
Now, it’s time to bring in the chopped red bell pepper and corn. Mix everything well. Cook for another 4-5 minutes. You want all the veggies to be tender but still bright. Then, sprinkle in smoked paprika, ground cumin, salt, and black pepper. Stir thoroughly so the spices coat the veggies. Let them simmer for 2-3 minutes. This helps all the flavors come together perfectly.
With these steps, you create a vibrant and delicious Squash and Corn Summer Skillet. For the full recipe, check out the detailed instructions above.
Tips & Tricks
Cooking Tips
– Ensure oil is properly heated for sautéing: Start by heating your olive oil in a non-stick skillet over medium heat. The oil should shimmer but not smoke. This helps to cook your veggies evenly.
– Avoid overcooking the garlic and vegetables: When you add garlic, stir it for just one minute. This keeps it fragrant and prevents bitterness. For the vegetables, cook them until tender but still bright in color.
Presentation Tips
– Serve directly from the skillet for rustic appeal: This adds charm to your meal. Guests enjoy the look and feel of a home-cooked dish right from the pan.
– Suggestions for drizzling extra olive oil before serving: A drizzle of olive oil adds richness and shine. You can also sprinkle some fresh basil or feta cheese for color and flavor.
Substitutions
– Options for using frozen corn when fresh isn’t available: If fresh corn isn’t on hand, frozen corn works great. Just add it straight into the pan and adjust the cooking time slightly.
– Alternative herbs and cheeses to enhance flavor: Try using fresh thyme or oregano for a different taste. You can also swap feta cheese for goat cheese or omit it for a dairy-free option.
For the full recipe, check out the detailed cooking steps and ingredient list!
Variations
Protein Additions
You can easily add protein to your Squash and Corn Summer Skillet. If you like meat, try adding cooked chicken or shrimp. Just add them after the veggies soften. Cook them until heated through.
For a vegetarian option, add chickpeas or black beans. They add great texture and protein. Rinse and drain canned beans before adding them. Mix them in during the last few minutes of cooking. This keeps the beans warm without overcooking.
Flavor Variations
To change the flavor, add herbs like thyme or oregano. These herbs pair well with squash and corn. You can chop fresh herbs and sprinkle them in during cooking. Dried herbs work too; just use less.
You can also try different spices. Smoked paprika gives a lovely depth. Cumin adds warmth. Want some heat? Add a pinch of cayenne or crushed red pepper. Experiment and find your favorite blend.
Nutritional Variants
If you’re watching calories, you can adjust the recipe. Use less oil or skip the feta cheese. This keeps the dish light yet flavorful.
For a dairy-free option, just leave out the feta cheese. Your skillet will still taste great. You can also add more veggies for extra nutrients. Think spinach or kale for a colorful boost.
Storage Info
Refrigeration
To store leftovers, cool the dish to room temp first. Then, place it in an airtight container. This will keep it fresh for longer. I recommend using glass or BPA-free plastic containers. They help keep your food safe and tasty.
Freezing Tips
If you want to freeze servings for later, divide the dish into portions. Use freezer-safe containers or bags. Remove as much air as you can to prevent freezer burn. To thaw, place in the fridge overnight. Reheat on the stove or microwave until hot.
Shelf Life
In the fridge, this dish lasts about 3 to 4 days. Check for signs of spoilage. If you see mold or an off smell, discard it. Always trust your senses when it comes to food safety.
FAQs
What can I substitute for zucchini and squash?
You can use carrots or bell peppers instead of zucchini and squash. Carrots add a nice crunch and sweetness. Bell peppers bring a burst of color and flavor. Both options work well and keep the dish fresh and vibrant.
Can this dish be made vegan?
Yes, you can make this dish vegan. Just leave out the feta cheese. The other ingredients provide great taste and texture. You might even try adding some nutritional yeast for a cheesy flavor without dairy.
What can I serve with Squash and Corn Summer Skillet?
This dish pairs well with grilled chicken or fish. It also complements rice or quinoa nicely. For a light meal, serve it with a simple green salad. You can even enjoy it as a filling for tacos or wraps.
Is it possible to make this recipe in advance?
Absolutely! You can prepare the vegetables ahead of time and store them in the fridge. For best results, cook and reheat the dish on the stove or in the microwave. This keeps the vegetables from getting too soggy.
How long does it take to cook Squash and Corn Summer Skillet?
The total time for this dish is about 25 minutes. You’ll need 10 minutes for prep and 15 minutes for cooking. It’s quick and easy, making it perfect for a busy weeknight meal.
This blog post shared a simple recipe for Squash and Corn Summer Skillet. We discussed vital ingredients, cooking steps, and helpful tips. You learned about fun variations, like adding protein or herbs. I also provided storage info to keep your dish fresh.
Be creative with your flavors and serve this dish any way you like. Enjoy cooking and sharing this vibrant meal with others!
![- 2 medium zucchinis, diced - 1 medium yellow squash, diced - 1 cup fresh corn kernels - 1 red bell pepper, chopped - 1 small onion, finely diced - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - 1/4 cup fresh basil, chopped - 1/4 cup feta cheese, crumbled (optional) The main ingredients in this dish create a colorful and vibrant mix. The zucchinis and yellow squash provide a soft base, while the corn adds sweetness. The red bell pepper gives a nice crunch and a pop of color. The onion and garlic create a savory base, making the dish fragrant and inviting. For spices, I use smoked paprika and ground cumin. They bring a warm, earthy flavor that pairs well with the veggies. Don't forget to add salt and pepper to taste; they enhance all the fresh flavors. You can drizzle the extra virgin olive oil over the veggies to help them cook evenly and add a rich taste. Fresh basil adds a bright note, while feta cheese, if you choose to use it, gives a creamy finish. You can find the full recipe [here]. - Heat olive oil in a non-stick skillet over medium heat. - Sauté diced onion until soft and translucent. Start by adding the olive oil to your skillet. You want it hot but not smoking. Next, toss in the diced onion. Stir it around for about 3-4 minutes. The goal is to make the onion soft and a bit clear. This step lays the base for a tasty dish. - Add minced garlic and cook briefly. - Introduce diced zucchini and yellow squash. Once the onion looks good, it’s time to add the minced garlic. Cook it for one minute. This helps release its great aroma. After that, add the diced zucchini and yellow squash. Stir these for about 5-6 minutes. They should soften and brighten up, making your skillet colorful and inviting. - Stir in chopped red bell pepper and corn kernels. - Season with spices; simmer to harmonize flavors. Now, it’s time to bring in the chopped red bell pepper and corn. Mix everything well. Cook for another 4-5 minutes. You want all the veggies to be tender but still bright. Then, sprinkle in smoked paprika, ground cumin, salt, and black pepper. Stir thoroughly so the spices coat the veggies. Let them simmer for 2-3 minutes. This helps all the flavors come together perfectly. With these steps, you create a vibrant and delicious Squash and Corn Summer Skillet. For the full recipe, check out the detailed instructions above. - Ensure oil is properly heated for sautéing: Start by heating your olive oil in a non-stick skillet over medium heat. The oil should shimmer but not smoke. This helps to cook your veggies evenly. - Avoid overcooking the garlic and vegetables: When you add garlic, stir it for just one minute. This keeps it fragrant and prevents bitterness. For the vegetables, cook them until tender but still bright in color. - Serve directly from the skillet for rustic appeal: This adds charm to your meal. Guests enjoy the look and feel of a home-cooked dish right from the pan. - Suggestions for drizzling extra olive oil before serving: A drizzle of olive oil adds richness and shine. You can also sprinkle some fresh basil or feta cheese for color and flavor. - Options for using frozen corn when fresh isn't available: If fresh corn isn’t on hand, frozen corn works great. Just add it straight into the pan and adjust the cooking time slightly. - Alternative herbs and cheeses to enhance flavor: Try using fresh thyme or oregano for a different taste. You can also swap feta cheese for goat cheese or omit it for a dairy-free option. For the full recipe, check out the detailed cooking steps and ingredient list! {{image_4}} You can easily add protein to your Squash and Corn Summer Skillet. If you like meat, try adding cooked chicken or shrimp. Just add them after the veggies soften. Cook them until heated through. For a vegetarian option, add chickpeas or black beans. They add great texture and protein. Rinse and drain canned beans before adding them. Mix them in during the last few minutes of cooking. This keeps the beans warm without overcooking. To change the flavor, add herbs like thyme or oregano. These herbs pair well with squash and corn. You can chop fresh herbs and sprinkle them in during cooking. Dried herbs work too; just use less. You can also try different spices. Smoked paprika gives a lovely depth. Cumin adds warmth. Want some heat? Add a pinch of cayenne or crushed red pepper. Experiment and find your favorite blend. If you're watching calories, you can adjust the recipe. Use less oil or skip the feta cheese. This keeps the dish light yet flavorful. For a dairy-free option, just leave out the feta cheese. Your skillet will still taste great. You can also add more veggies for extra nutrients. Think spinach or kale for a colorful boost. To store leftovers, cool the dish to room temp first. Then, place it in an airtight container. This will keep it fresh for longer. I recommend using glass or BPA-free plastic containers. They help keep your food safe and tasty. If you want to freeze servings for later, divide the dish into portions. Use freezer-safe containers or bags. Remove as much air as you can to prevent freezer burn. To thaw, place in the fridge overnight. Reheat on the stove or microwave until hot. In the fridge, this dish lasts about 3 to 4 days. Check for signs of spoilage. If you see mold or an off smell, discard it. Always trust your senses when it comes to food safety. You can use carrots or bell peppers instead of zucchini and squash. Carrots add a nice crunch and sweetness. Bell peppers bring a burst of color and flavor. Both options work well and keep the dish fresh and vibrant. Yes, you can make this dish vegan. Just leave out the feta cheese. The other ingredients provide great taste and texture. You might even try adding some nutritional yeast for a cheesy flavor without dairy. This dish pairs well with grilled chicken or fish. It also complements rice or quinoa nicely. For a light meal, serve it with a simple green salad. You can even enjoy it as a filling for tacos or wraps. Absolutely! You can prepare the vegetables ahead of time and store them in the fridge. For best results, cook and reheat the dish on the stove or in the microwave. This keeps the vegetables from getting too soggy. The total time for this dish is about 25 minutes. You’ll need 10 minutes for prep and 15 minutes for cooking. It’s quick and easy, making it perfect for a busy weeknight meal. This blog post shared a simple recipe for Squash and Corn Summer Skillet. We discussed vital ingredients, cooking steps, and helpful tips. You learned about fun variations, like adding protein or herbs. I also provided storage info to keep your dish fresh. Be creative with your flavors and serve this dish any way you like. Enjoy cooking and sharing this vibrant meal with others!](https://lazychefmagic.com/wp-content/uploads/2025/07/3328f186-e678-4b35-b674-95be803c35fa-250x250.webp)
