Zucchini Corn Tomato Skillet with Fresh Basil
This Zucchini Corn Tomato Skillet with Fresh Basil is a quick and colorful summer dish packed with fresh vegetables and bright flavor. Tender zucchini, sweet corn, juicy tomatoes, and fragrant basil come together in one pan for an easy low-sugar side dish or light meal. It’s fresh, healthy, and perfect for busy weeknights when you want something simple but satisfying.
Serve it alongside grilled chicken, salmon, or steak, or enjoy it on its own with a sprinkle of Parmesan cheese. The combination of sweet corn and fresh basil gives this skillet recipe a garden-fresh taste that feels light yet comforting.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4 servings
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/4 cup fresh basil, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Step 1
Heat olive oil in a large skillet over medium heat.
Step 2
Add zucchini and cook for 4 to 5 minutes until slightly tender and lightly golden.
Step 3
Stir in garlic and corn kernels. Cook for another 3 minutes, stirring occasionally.
Step 4
Add cherry tomatoes, Italian seasoning, salt, and black pepper. Cook for 2 to 3 minutes until the tomatoes soften slightly.
Step 5
Remove the skillet from heat and stir in fresh basil.
Step 6
Top with Parmesan cheese if desired and serve warm.
Tips
- Use fresh corn for the best summer flavor.
- Add grilled chicken or shrimp for extra protein.
- A splash of lemon juice adds extra freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.