Summer Vegetable and Peach Skillet
This skillet dish celebrates the very best of August produce by combining sweet peaches with garden fresh zucchini and corn.
recipesbynani.comAugust is my favorite time to be in the kitchen because the farmers market is overflowing with beautiful corn, zucchini, and tree ripened peaches. I love making this quick skillet dinner when I want something light that really lets the natural flavors of summer shine through.
My secret for this dish is to sear the peaches for just a minute or two until they get a little golden color. It makes the sweetness stand out perfectly against the savory notes of the corn and zucchini.
🧺 Ingredients
- 2 large ripe peaches, pitted and sliced
- 2 medium zucchini, diced
- 2 cups fresh sweet corn kernels
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup fresh basil leaves, torn
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese
👩🍳Instructions
- 1
Heat the olive oil and butter in a large skillet over medium high heat.
- 2
Add the sliced peaches to the pan and cook for two minutes until they start to soften and brown slightly. Remove the peaches from the skillet and set them aside on a plate.
- 3
In the same skillet, add the diced zucchini and cook for about five minutes until it starts to tenderize.
- 4
Stir in the fresh corn kernels and continue cooking for another four minutes until the corn is bright and crisp.
- 5
Gently fold the peaches back into the pan with the vegetables.
- 6
Season the mixture with salt and pepper then garnish with fresh basil and feta cheese before serving.
💡 Tips
You can store any leftovers in an airtight container in the fridge for up to two days. This dish tastes wonderful served warm as a main course or cold as a fresh summer salad for lunch.
Made this recipe? Let us know how it went.
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