This quick and easy side dish is packed with fresh veggies, full of flavor, and perfect for a light summer meal!

A skillet with chopped zucchini, tomatoes, corn and green onion and two spoons

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).

Four images grouped together of a frying pan, first with oil, second with minced garlic, third with chopped fresh zucchini, fourth with cooked zucchini.

STEP 2: Cook Zucchini

Heat 1 tbsp 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.

Four images grouped together of frying pan, first with chopped zucchini, corn and spices dumped in, second with those ingredients mixed together, third with chopped tomatoes added on top, fourth with them mixed together

STEP 3: Add Corn and Spices

Now add 1 cup frozen corn, along with spices: ½ tsp onion powder, ½ tsp dried oregano, ½ tsp salt, ¼ tsp ground black pepper, ¼ tsp granulated sugar, and ¼ tsp 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.

Three images grouped together , first cooked tomatoes corn and zucchini, second with green onion dumped in, third with everything mixed together.

STEP 5: Add Green Onion

Remove the skillet from heat and mix in 2 chopped green onions. Now it's ready to serve.

Closeup of chopped zucchini, tomatoes, corn and green onion

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.