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    Home » Sauteed Squash, Tomatoes, Corn, and Onion

    May 29, 2020 Sides

    Sauteed Squash, Tomatoes, Corn, and Onion

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    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.

    Jump to Recipe
    Zucchini and Corn Skillet

    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.

    Summer vegetables for a vegetable side dish recipe

    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!

    sauteed zucchini and tomatoes

    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 with tomatoes and corn
    sauteed zucchini and tomatoes

    Sauteed Squash, Tomatoes, and Corn

    This Southern vegetable skillet is the ideal side dish for any meal. From fish to chicken to steak, these veggies go with everything.
    Recipe from basilandbubbly.com
    4.80 from 10 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Southern American
    Keyword: squash
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes

    Ingredients

    • 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

    Equipment

    • Skillet

    Instructions

    • 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.
    • Serve!
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
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    Reader Interactions

    Comments

    1. Roxann VAN BOCKEL says

      September 02, 2021 at 8:49 pm

      5 stars
      Made with fresh oregano, thyme, tomoatos and zucchini from my garden! Had an ear of corn and a leek from the farmers market. At the very end I added a few strips of left over barbequed steak from last night. It was wonderful

      Reply
    2. Lori says

      June 26, 2021 at 6:23 pm

      Corn was omitted in ingredients

      Reply
      • Marianne says

        June 26, 2021 at 8:24 pm

        Indeed it was! Thank you for letting me know. I just updated it!

        Reply

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