Zucchini Squash Skillet by TheDevineKitchen

Zucchini Squash Skillet

Yield: 4 servings

The star of this summer vegetable skillet?  You guessed it, it’s zucchini.  Co-stars?  Fresh corn, bell peppers, cherry tomatoes and fresh herbs, all because I adore taking advantage of what’s abundant and colorful at our local farmer’s markets and from my own vegetable garden.  Extra inspiration for this dish?  A former colleague took a similar recipe with quick-pickled onion to the feedfeed.  Fun!

Thanks, Clare!

Ingredients:

For the quick pickled onion:

½ medium onion, thinly sliced

2 tablespoons white wine vinegar

¼ teaspoon turmeric

Sea salt, to taste

For the skillet:

2-3 tablespoons extra virgin olive oil

2 large ears of corn, kernels removed

1 medium red bell pepper, medium dice

1 medium-large zucchini, large dice

1 cup cherry tomatoes, halved

1 cup packed basil, mint & parsley, rough chop or torn into bite-sized pieces

¼ cup chives, snipped into 3/4-inch pieces 

Good quality cold-pressed extra virgin olive oil, for drizzling

Flakey sea salt (such as Maldon, Himalayan pink salt, fleur de sel, or sel gris) to enhance overall flavor (optional)

 Method:

1. In a small bowl, combine onion, vinegar, and turmeric. Add a generous pinch of salt, mix, and set aside.

2. Heat a large skillet and add oil over medium heat. 

3. Add corn and sauté 2-3 minutes. Add pepper and mix. Add zucchini, continue to cook, stirring frequently until vegetables are el dente (you want the vegetables to have a slight bite, no mushiness), approximately 5 minutes.  Season with salt to taste.

4. Add tomatoes and cook a few more minutes until warmed through.   

5. Transfer vegetables to a serving platter.  Just before serving, top with pickled onions, medley of herbs, a drizzle of olive oil and a few pinches flaky salt.  

Variations: 

• Substitute yellow squash for zucchini 

• Use any color bell pepper 

• Use any variety of colored cherry tomatoes

• Top with a little crumbled feta or goat cheese for some richness