Fresh August Garden Zucchini and Tomato Skillet
This simple vegetable skillet celebrates the best flavors of August by highlighting fresh zucchini and ripe tomatoes.
recipesbynani.comAugust is truly the best time for cooking because the garden is bursting with color and flavor. I love grabbing a handful of zucchini and tomatoes to make this quick skillet whenever I need a healthy side dish or a light vegetarian dinner.
My favorite trick for this recipe is to salt the sliced zucchini for about ten minutes before cooking. It helps draw out extra moisture so your vegetables get nice and golden instead of soggy in the pan.
🧺 Ingredients
- 2 medium zucchini, sliced into half moons
- 3 ripe tomatoes, chopped
- 2 ears of fresh sweet corn, kernels cut off the cob
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese
👩🍳Instructions
- 1
Place your sliced zucchini in a colander and sprinkle with a little salt to draw out moisture, then pat them dry with a paper towel after ten minutes.
- 2
Heat the olive oil in a large skillet over medium heat.
- 3
Add the zucchini and corn to the pan and cook for about five to seven minutes until they start to brown.
- 4
Stir in the minced garlic and cook for one minute until fragrant.
- 5
Add the chopped tomatoes and cook for another three minutes until they soften but keep their shape.
- 6
Remove the skillet from the heat, sprinkle with fresh basil, black pepper, and the crumbled feta before serving.
💡 Tips
Serve this warm as a side dish for grilled chicken or toss it with hot pasta for a light meal. If you have leftovers, keep them in an airtight container in the fridge for up to three days.
Made this recipe? Let us know how it went.
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