Serves 6
10 min
Zucchini and Sweet Corn with Feta
Recipe GLPR1c525d4530af3e
A bright and simple summer vegetable medley featuring tender zucchini, yellow squash, and sweet corn kernels tossed with Italian herbs, garlic, and finished with tangy crumbled feta cheese and fresh lemon juice. This quick side dish is naturally gluten-free and celebrates the peak flavors of garden-fresh produce.
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Ingredients
2 medium zucchini, chopped into 1/2-inch pieces
1 yellow summer squash, chopped into 1/2-inch pieces
1 ear of fresh sweet corn, kernels removed
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon dried Italian seasoning
Salt and freshly ground black pepper, to taste
1/2 lemon, juiced
1/8 cup crumbled feta cheese
Directions
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chopped zucchini, yellow squash, corn kernels, and minced garlic to the hot skillet. Cook, stirring frequently, for 3 to 4 minutes until the zucchini becomes tender-crisp and the vegetables are heated through.
Sprinkle the Italian seasoning, salt, and pepper over the vegetables. Stir well and cook for another minute to allow the seasonings to blend.
Remove the skillet from the heat and immediately stir in the fresh lemon juice.
Top the vegetable mixture with the crumbled feta cheese and let sit for 1 minute to allow the cheese to gently warm and soften.
Transfer to a serving dish and serve while warm.
