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Corn, Zucchini, and Tomato Skillet Sauté

Prep Time:

10 Minutes

Cook Time:

15 Minutes


4 Servings


Side Dish

About the Recipe

This skillet can be served warm or cold. Enjoy warm as a side dish or use as a filling for tacos. Enjoy cold with tortilla chips.


  • 3 tablespoons butter, divided

  • ½ red onion, chopped

  • 1 garlic clove, minced

  • 1 medium zucchini, halved and quartered

  • 3 ears corn, kernels stripped

  • 1 ½ cups halved grape tomatoes

  • ¼ cup freshly chopped basil, plus more for garnish

  • Kosher salt

  • Freshly ground black pepper


Step 1

In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and garlic and cook until beginning to soften, 2-3 minutes.

Step 2

Add zucchini and cook until tender and golden, about 5 minutes.

Step 3

Add corn and remaining butter and cook 3 minutes more.

Step 4

Add tomatoes and cook until beginning to soften, another 3 minutes, then stir in basil and season with salt and pepper. Serve from pan, garnished with more basil.

Recipe sourced from

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