Bright red tomatoes, green bell peppers, yellow corn, green and yellow zucchinis all come together to make a colorful and flavor packed summer side dish that is perfect for an easy weeknight dinner. With some cooked chicken thrown into the mix, this could easily be a complete meal by itself.
If you have ever had a vegetable garden you likely understand just how prolific squash plants can be when they are flourishing. (Good grief, I posted over twenty squash recipes before the end of June last year!)
This year, I am thrilled to already have Roma tomatoes in my kitchen and little pear shaped sunburst tomatoes as well. When I saw that we had a couple beautiful red tomatoes this morning, I immediately knew that this skillet was going to happen tonight.
Corn, Tomato and Zucchini Skillet
- 2 small yellow or green zucchini sliced into 1/4" rounds
- 2 ears of corn cooked, kernels removed, about 1 ½ cups of corn
- 2 small Roma tomatoes seeded and chopped
- small handful of grape or pear tomatoes halved
- 1/2 green bell pepper cut into thin 2-3" matchsticks
- 1-2 teaspoons olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 1-2 tablespoons finely chopped fresh oregano I used Mexican oregano
- In a large skillet, warm the oil over medium heat. Add the peppers and saute for a couple minutes, stirring occasionally. Add the zucchini and saute another minute or two, until barely softened. Add the corn and tomatoes and stir to combine. Season with salt and pepper and saute for an additional 1-2 minutes. Add the oregano, toss well and taste. Adjust seasonings as desired. Saute just until everything is warm and the vegetables are still crisp and barely tender. Enjoy!