When most people think "Southern Side Dish Recipes", they tend to think of things like Macaroni and Cheese and Sweet Potato Casserole. But for me? There's nothing more Southern than a skillet full of fresh Summer vegetables like sautéed squash, tomatoes, and corn.
This dish is reminiscent of a succotash, but is not a succotash, as it is lacking the beans that dish requires. The lack of beans also means this dish is a little lighter, both in flavor and calories.
It's also very versatile. If you can't find one ingredient, feel free to leave it out or substitute it with another. This vegetable skillet is all about cooking what is freshest!
I love a this skillet full of vegetables portioned out for a light lunch, particularly when it starts to get super hot outside and I might be sick of daily salads.
This is also the ideal healthy, Southern side dish for your favorite proteins: fish, steak, chicken, pork chops -- you name it, these veggies will pair perfectly with it.
Sauteed Squash, Tomatoes, and Corn
- 1 medium to large zucchini sliced ¼" thick
- 1 yellow squash sliced ¼" thick
- 2 cobs fresh corn
- 1 onion chopped
- 1 tomato roughly chopped
- ½ teaspoon thyme dried ( or 1 teaspoon fresh thyme leaves )
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon butter salted
- Melt the butter in a large pan over medium heat.
- Add onion and cook until soft, about 8 minutes.
- Add zucchini and yellow squash to the pan and cook, stirring occasionally, until it just begins to soften. Anywhere between 7 and 10 minutes.
- Add the fresh corn kernels and thyme. Stir to combine and cook for another 1-2 minutes. Turn off the heat and stir the chopped tomatoes into the zucchini, onion, corn mixture. Let sit for 5 minutes in the pan - just long enough to heat the tomatoes and warm them through.