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- 2 medium zucchinis, diced - 1 medium yellow squash, diced - 1 cup fresh corn kernels (or frozen) - 1 red bell pepper, chopped - 1 small onion, diced - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - 2 tablespoons olive oil - 1/4 cup fresh basil, chopped (for garnish) - 1/4 cup feta cheese, crumbled (optional) To make my Squash and Corn Summer Skillet, I start with fresh veggies. Zucchini and yellow squash add a sweet, mild taste. I find that fresh corn makes a big difference, but frozen works too. It’s all about what you have on hand. Next, I gather aromatics and spices. Red bell pepper adds sweetness and color. Chopped onion and minced garlic give great flavor. The smoked paprika and cumin bring warmth. I season with salt and pepper to pull it all together. I finish with a bit of olive oil. It helps cook the veggies and adds richness. Fresh basil is my go-to garnish for a refreshing touch. If you like cheese, sprinkle feta on top. You can find the Full Recipe for all the steps to create this tasty dish. - Prepare all vegetables by dicing and chopping. - Measure out spices and oil before starting cooking. Before you begin, it helps to gather everything. Chop the zucchinis and yellow squash into small pieces. Dice the onion and bell pepper. Mince the garlic. This makes cooking smooth. You won't have to stop mid-way to chop. Next, measure your spices. This includes smoked paprika, cumin, salt, and pepper. Set them aside. Having everything ready saves time. You can focus on cooking without rushing. - Heat olive oil in a skillet and sauté onions. - Add garlic, zucchini, yellow squash, bell pepper, and corn in sequence. - Season with spices and let the flavors meld. Start by heating the olive oil in a large skillet over medium heat. Once it’s hot, add the diced onion. Cook it for about 3-4 minutes until it turns soft and clear. Then, stir in the minced garlic. Cook this for one more minute until it smells great. Next, add the diced zucchini and yellow squash. Cook these for 5-6 minutes until they start to soften. Then, add the chopped bell pepper and corn. Stir everything well. Let it cook for another 4-5 minutes until all the veggies are tender. Now, it’s time for the spices. Sprinkle in the smoked paprika, cumin, and some salt and pepper. Mix it all up. Let it cook together for 2-3 more minutes. This helps all the flavors blend well. - Remove from heat and garnish with basil and feta. - Consider presentation options when serving. When everything is cooked, remove it from the heat. Garnish the dish with fresh basil and feta cheese if you like. This adds a nice touch. For serving, you can keep it rustic by placing the skillet on the table. Or, spoon the mixture onto individual plates. Drizzle a bit of olive oil on top and sprinkle extra basil or feta. This makes the dish look extra special. For the full recipe, refer to the earlier section. To get the best flavor from your vegetables, start by sautéing them properly. Heat your skillet over medium heat and add olive oil. Once the oil is hot, toss in diced onion. Sauté for about three to four minutes until it turns soft and clear. Next, add minced garlic and stir for one minute. This brings out a lovely aroma. After that, add your zucchini and yellow squash. Cook them for five to six minutes until they begin to soften. This step is key for achieving optimal tenderness. To really elevate the flavor, consider adding spices like chili powder or oregano. They can bring a delightful kick to your dish. You might also try adding a sprinkle of lemon juice before serving. This brightens the flavors nicely. For garnishing, fresh basil adds a pop of color and freshness. If you want more texture, some crumbled feta cheese creates a tasty contrast. These touches make your dish not only flavorful but also visually appealing. Choosing the right skillet is important for this dish. A large non-stick skillet works best. It helps in cooking evenly and prevents sticking. Do not forget about your knife! A good knife is vital for cutting vegetables quickly and safely. A sharp knife will make prep time shorter and easier. These tools can make your cooking process smoother and more enjoyable. {{image_2}} You can change the Squash and Corn Summer Skillet based on what vegetables you find fresh. Try adding cherry tomatoes for a sweet burst of flavor. You could also use bell peppers in different colors for a visual pop. Other summer veggies like eggplant or green beans work well too. For squash, you can switch out zucchini for pattypan or butternut squash. Each type brings its own taste and texture. Just remember to adjust the cooking time if you use a firmer squash. To make this dish vegan, skip the feta cheese. You can add nutritional yeast for a cheesy flavor. Use vegetable oil instead of olive oil if you prefer. If you need a gluten-free version, this recipe is already gluten-free as is! Just ensure your spices do not contain gluten additives. You can also throw in some beans for a protein boost. You can cook this dish in many ways besides just on the stove. Grilling adds a smoky taste. Simply toss the veggies in a grill basket and cook on medium heat until tender. Roasting in the oven is another great method. Spread the veggies on a baking sheet and roast at 400°F for about 20 minutes. If you want convenience, use a slow cooker. Place all the ingredients in the slow cooker and set it on low for 4-6 hours. This method lets the flavors blend beautifully while you enjoy your day. To keep your Squash and Corn Summer Skillet fresh, cool it to room temperature. Then, transfer it to an airtight container. This helps to seal in flavor and moisture. Store it in the fridge for up to four days. For meal prep, divide it into single-serving containers. This makes it easy to grab a portion for lunch or dinner later in the week. If you want to save some for later, freezing is a great option. Start by letting the dish cool completely. Next, scoop portions into freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags, removing as much air as possible. This helps maintain the dish’s quality. Label the containers with dates for easy tracking. It can last up to three months in the freezer. When it’s time to enjoy your skillet again, the best way to reheat it is on the stove. Place it in a skillet over low heat. Stir occasionally to avoid overcooking. You can also microwave it in a covered dish. Add a splash of water to keep it moist. If you have leftovers, think about repurposing them. You can mix it into an omelet or serve it over rice for a new meal. Can I use frozen corn instead of fresh corn? Yes, you can use frozen corn. It tastes great in this dish. Just add it straight to the skillet. How can I adjust the recipe for fewer servings? To make fewer servings, cut the ingredients in half. This keeps the flavors balanced and tasty. What is the best way to cut zucchini and squash for even cooking? I like to dice zucchini and squash into small, uniform pieces. This helps them cook evenly and look nice. How long will cooked squash and corn last in the fridge? Cooked squash and corn can last about 3 to 5 days in the fridge. Store it in an airtight container. What are the calorie counts and nutritional benefits of this dish? This dish is low in calories but high in vitamins. It has around 150 calories per serving. You get fiber and vitamin C from the veggies. Tips for making it healthier while retaining flavor. To make it healthier, use less oil or try cooking with vegetable broth. You can also add more veggies for extra nutrients. Gather your fresh ingredients for the Squash and Corn Summer Skillet. Here’s what you need: - 2 medium zucchinis, diced - 1 medium yellow squash, diced - 1 cup fresh corn kernels (can be frozen if out of season) - 1 red bell pepper, chopped - 1 small onion, diced - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon cumin - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 cup fresh basil, chopped (for garnish) - 1/4 cup feta cheese, crumbled (optional) These ingredients make a colorful and tasty dish. The zucchinis and squash give a nice texture. The corn adds sweetness, while the bell pepper brings crunch. Garlic and onion create a solid base of flavor. The smoked paprika and cumin add warmth and earthiness to the dish. I love using fresh vegetables in this recipe. They not only taste better, but they also bring vibrant colors to your plate. If fresh corn is not available, frozen works just as well. Aromatics like onion and garlic are key here. They build the flavor right from the start. The spices—smoked paprika and cumin—give your skillet a unique twist. This flavor combination makes each bite exciting and comforting. Olive oil is essential for sautéing. It helps cook the vegetables evenly and adds richness. Don't forget the fresh basil! It adds a burst of freshness at the end. If you like, sprinkle feta cheese on top for a creamy finish. This dish is perfect for summer meals. It’s light, fresh, and full of flavor. You can enjoy it on its own or pair it with grilled meats or fish. For the full recipe, check out the instructions above. Happy cooking! This blog post provided a clear guide to creating a delicious squash and corn summer skillet. You learned about the right fresh veggies, spices, and cooking methods to bring out bold flavors. Remember the tips for storage and how to easily modify the recipe. Experiment with seasonal vegetables or adjust for dietary needs. Enjoy your cooking and make this dish your own. Simple steps lead to tasty meals that everyone can enjoy. Happy cooking!

Squash and Corn Summer Skillet

Savor the flavors of summer with this Squash and Corn Summer Skillet recipe! Packed with fresh zucchinis, corn, and vibrant bell peppers, this dish is a quick, healthy, and colorful option for any weeknight dinner. Learn how to whip up this delightful, veggie-packed meal in just 25 minutes, perfect for sharing with family or friends. Click through to explore this easy recipe and make your summer gatherings even tastier!
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Ingredients
  

2 medium zucchinis, diced

1 medium yellow squash, diced

1 cup fresh corn kernels (can be frozen if out of season)

1 red bell pepper, chopped

1 small onion, diced

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup fresh basil, chopped (for garnish)

1/4 cup feta cheese, crumbled (optional)

Instructions
 

Heat the olive oil in a large skillet over medium heat.

    Add the diced onion and sauté for about 3-4 minutes until translucent.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the diced zucchini and yellow squash to the skillet, cooking for 5-6 minutes until they start to soften.

          Incorporate the chopped bell pepper and corn kernels, stirring well to combine. Cook for another 4-5 minutes until the vegetables are tender.

            Season the mixture with smoked paprika, cumin, salt, and pepper, stirring to evenly distribute the spices.

              Let the vegetables cook together for another 2-3 minutes to allow the flavors to meld.

                Once everything is cooked, remove from heat and garnish with fresh basil and feta cheese, if using.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the skillet straight from the pan for a rustic look or spoon the mixture onto individual plates. Drizzle with a touch of olive oil and sprinkle extra basil or feta on top for added flair.