Kitchen notes · a little help before you start
Zucchini and Sweet Corn with Feta
Zucchini and Sweet Corn with Feta is made with ear sweet corn, zucchini, and yellow zucchini or other yellow summer squash.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Vegetables
A few quick notes
1. Check the off-heat addition
Follow the instruction to take the pan off the heat before the finishing addition.
2. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
3. Prepare the pan
Follow the pan-heating step before adding its ingredients.
Get to know the ingredients
zucchini (chopped into ½" pieces)
In the method: Add the zucchini, yellow squash, corn, and garlic.
yellow zucchini or other yellow summer squash (chopped into ½" pieces)
In the method: Add the zucchini, yellow squash, corn, and garlic.
large ear sweet corn
In the method: Add the zucchini, yellow squash, corn, and garlic.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 tablespoons olive oilIngredient note
Source: 2 zucchini (chopped into ½" pieces)Ingredient note
Source: 1 yellow zucchini or other yellow summer squash (chopped into ½" pieces)Ingredient note
Source: 1 large ear sweet cornIngredient note
Source: 1 teaspoon minced garlicIngredient note
Source: 1 teaspoon Italian seasoningIngredient note
Source seasoning: salt and fresh ground pepper (to taste)Ingredient note
Source seasoning: salt and fresh ground pepper (to taste)Ingredient note
Source: ½ lemon (juiced)Ingredient note
Source: ⅛ cup crumbled feta cheese
How to make it
0 of 2 steps completeMake room for Zucchini and Sweet Corn with Feta
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: Heat oil in a large skillet over MEDIUM-HIGH heat.
Which preparation step should I plan for?
Follow the instruction to take the pan off the heat before the finishing addition.
What check should I look for as it cooks?
Cook and stir until zucchini is crisp tender, about 3 to 4 minutes.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: fromvalerieskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
