At the end of Summer in Idaho, gardens, markets, and stores are bursting with ripe produce. This recipe is a great way to enjoy Summer’s veggies.
Check out this seasonal produce calendar from Idaho Preferred to explore what’s in season any time of the year.
Summer Veggie Skillet
At the end of Summer in Idaho, gardens, markets, and stores are bursting with ripe vegetables. This is a great way to enjoy their flavors when they're at their best and cost the least.
Print Recipe
Equipment
- cutting board
- Knife
- Skillet
- Spoon
Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion chopped
- 1 garlic clove minced
- 1 medium zucchini halved and sliced
- 1 ear sweet corn kernels cut off
- 1 1/2 cups tomatoes chopped OR cherry tomatoes, cut in half
- 1/4 cup fresh basil chopped
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
Instructions
- Wash hands for 20 seconds with warm water and soap.
- Heat vegetable oil in a skillet over medium heat.
- Add onion and sauté for about 3 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add zucchini, corn kernels, tomatoes, salt, and pepper and cook until tender.
- Stir in basil and heat through. Serve warm.
Notes
Try other fresh produce on hand!
Nutrition Facts
Summer Veggie Skillet
Serving Size
0.5 cup
Amount per 1 Serving
Calories
75
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
156
mg
7
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
2
g
4
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
Potassium
350
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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