This quick and easy side dish is packed with fresh veggies, full of flavor, and perfect for a light summer meal!
Why I Love This Recipe
I’m all about simple, veggie-packed meals, and this zucchini corn tomato skillet is an easy favorite. It’s quick, effortless, and totally customizable—perfect for using up fresh garden vegetables!
The sweetness from the corn pairs perfectly with savory zucchini and juicy tomatoes, and if you like a little heat, you can add in a pinch of red pepper flakes (totally optional!). So simple, so good!
Recipe Ingredients
- 1 tbsp olive oil
- 4 minced garlic cloves
- 2 medium zucchinis - sliced into circles, then quartered
- 1 cup frozen corn
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp granulated sugar - optional
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes - or less if you don't want heat
- 1 pint cherry or grape tomatoes - halved
- 2 chopped green onions
How To Make Zucchini Corn Tomato Skillet
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Prep
Chop 2 medium zucchinis into circles then quartered, chop 1 cup cherry or grape tomatoes in half, and measure out 1 cup frozen corn (no need to cook beforehand; it will heat in the skillet).
STEP 2: Cook Zucchini
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the 4 minced garlic cloves and cook 30 seconds. Next add the 2 chopped zucchinis and cook for 4-5 minutes, stirring occasionally, until it starts to soften when poked with a fork. Add more olive oil during cooking if needed.
STEP 3: Add Corn and Spices
Now add 1 cup frozen corn, along with spices: ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon granulated sugar, and ¼ teaspoon red pepper flakes. Stir to combine. Cook for 1 minute.
STEP 4: Add Tomates
Add 1 cup halved cherry tomatoes stirring to combine. Cook for another 1-2 minutes until the tomatoes soften and zucchini is tender when poked with a fork. Add more olive oil during this stage if needed.
STEP 5: Add Green Onion
Remove the skillet from heat and mix in 2 chopped green onions. Now it's ready to serve.
Recipe Tips
- You can swap in other veggies like chopped bell peppers, onions, mushrooms, asparagus or even spinach for variety.
- For extra flavor, try adding a squeeze of fresh lemon juice just before serving.
- Adjust the spice level – If you love a spicy kick, increase the red pepper flakes. If you don't like heat, you can just skip them.
How To Store Leftovers
- Refrigeration: Store any leftovers in an airtight container for up to 3 days.
- Reheating: Reheat on the stove over medium until veggies are heated through. You can add some olive oil to keep the veggies from drying out. This recipe can also just be reheated in the microwave.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Ingredients
- 1 tablespoon olive oil
- 4 minced garlic cloves
- 2 medium zucchinis - sliced into circles, then quartered
- 1 cup frozen corn
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated sugar - optional
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes - or less if you don't want heat
- 1 pint cherry or grape tomatoes - halved
- 2 chopped green onions
Instructions
- Chop 2 medium zucchinis into circles then quartered, chop 1 cup cherry or grape tomatoes in half, and measure out 1 cup frozen corn (no need to cook beforehand; it will heat in the skillet).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the 4 minced garlic cloves and cook 30 seconds. Next add the 2 chopped zucchinis and cook for 4-5 minutes, stirring occasionally, until it starts to soften when poked with a fork. Add more olive oil during cooking if needed.
- Now add 1 cup frozen corn, along with spices: ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon granulated sugar, and ¼ teaspoon red pepper flakes. Stir to combine. Cook for 1 minute.
- Add 1 cup halved cherry tomatoes stirring to combine. Cook for another 1-2 minutes until the tomatoes soften and zucchini is tender when poked with a fork. Add more olive oil during this stage if needed.
- Remove the skillet from heat and mix in 2 chopped green onions. Now it's ready to serve.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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