Corn, Tomato and Zucchini Skillet

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Corn, Tomato and Zucchini Skillet recipe by Barefeet In The Kitchen

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.

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Corn, Tomato and Zucchini Skillet

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Servings: 5 -6 servings

Ingredients 

  • 2 small yellow or green zucchini sliced into 1/4" rounds
  • 2 ears of corn cooked, kernels removed, about 1 1/2 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

Instructions

  • 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    I can't wait for the next growing season to start.. I am going to finally have a place to start a garden!!

    Love the skillet.. it's so bright and cheery! The perfect side dish for summer!

  2. Sue/the view from great island says

    Once again, so jealous of your garden…feel free to send some squash my way, those flat rate boxes from the Post Office are a pretty good deal! This is exactly how I like to eat mid summer, the fresh corn and small grape tomatoes really make it, IMO.

  3. Athena says

    This looks amazing! I've got a couple ears of corn and some squash from my CSA basket this week, looks like I've now got a use for them. Thanks for sharing!