Summer Skillet Delight

Summer Skillet Delight
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What Started it all:
Corn, Zucchini, potatoes, skillet

A warm and satisfying vegetarian dish perfect for a summer evening


  • 1 cup corn kernels
  • 2 medium zucchinis, sliced
  • 2-3 medium potatoes, peeled and sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)


  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the sliced potatoes and cook for about 5 minutes on each side, or until they're tender and lightly browned.
  4. Add the sliced zucchinis to the skillet and cook for an additional 3-4 minutes, or until they're tender and lightly browned.
  5. Stir in the corn kernels and cook for an additional 2 minutes.
  6. Season with salt and pepper to taste.
  7. Garnish with chopped parsley, if desired.
  8. Serve hot, straight from the skillet.

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