Corn, Zucchini, and Tomato Skillet Sauté
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
Freshly ground black pepper
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.
Add zucchini and cook until tender and golden, about 5 minutes.
Add corn and remaining butter and cook 3 minutes more.
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 Delish.com.