Sauteed Summer Vegetables with Cheese

    Sauteed Summer Vegetables with Cheese


    14 people made this

    This side dish of sauteed zucchini, button squash, and corn, is a summer favourite. A topping of cheddar cheese adds a rich touch.

    Serves: 3 

    • 3 ears corn, husked and cleaned
    • 1 tablespoon butter
    • 1 onion, diced
    • 3 small zucchini, cut into 6mm slices
    • 3 small button squash, cut into 6mm slices
    • 1 pinch salt and pepper to taste
    • 1 cup (125g) lightly packed grated cheddar cheese

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
    2. Melt the butter in a large frypan with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and button squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash is tender and the liquid from the vegetables is cooked away, about 8 minutes.
    3. Remove the lid, season the vegetables with salt and pepper, and sprinkle with cheddar cheese. Place the lid back on the frypan, and turn off the heat. Allow the cheese to melt, and serve hot.

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