Friday, August 12, 2011
Zucchini Corn Skillet Dinner
This is my absolute favorite zucchini recipe that isn't a dessert. Its easy, and you can make it to your own liking by adding more or less ingredients to it. There isn't really a "set in stone" recipe for this, I kinda wing it every time.
I chop zucchini until the skillet is 3/4 full, then I chop up an onion, add a little olive oil and a tablespoon of minced garlic and saute over medium heat for a few minutes until the veggies start to soften up. Then add either fresh or canned diced tomatoes. Add as many as you like, or none at all, its up to you. Then add either fresh, frozen, or canned corn (drained), again as much as you like. Just dont overload your skillet, you need room to stir everything around with a spoon or spatula.
When your veggies are all tender, add salt and pepper to taste. Serve hot and top each plate with shredded cheese, any kind you like or have on hand will work.
Note- If you use all fresh ingredients you will have much more liquid in the skillet, and may need to drain some of it off. I tilt the skillet slightly and scoop some out with a small measuring cup. If you want the veggies to get tender faster, use a lid while cooking.