PHOTO: Lori Rice
Lori Rice
August 26, 2016

In the heat of summer, when we’re in full-on harvest mode and the weather is hot and sticky, we all appreciate a fresh meal that makes use of our gleanings and can be cooked up in a jiffy. Skillet meals are some of my go-to meals because they’re easy to make and totally customizable. This meal makes use of your garden’s prevalent corn and summer squash, but feel free to sub in any of your favorite bumper crops.

Yield: 4 to 6 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 1 cup diced onion (about one medium onion)
  • 3 cups sliced zucchini (about two large or three medium zucchini)
  • 3 cups fresh corn kernels (about three ears)
  • 1 cup diced red bell pepper (about one medium pepper)
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon finely ground sea salt
  • 1/4 teaspoon ground black pepper

Preparation

In a large skillet, melt the butter over medium-high heat. Add the onion, and cook for 5 minutes, until it becomes tender and lightly browned.

Add the zucchini, and cook for 5 minutes, until the slices start to become tender.

Stir in the corn and bell pepper, and cook for three more minutes. Stir in the chives, salt and black pepper. Remove from the heat, and serve warm.


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