Super Fast! Zucchini, Corn & Feta Skillet

zucchini corn feta skillet

Were you expecting a menu plan? I am switching things up a little around here. I will be posting a recipe for the week (or whenever!) on Mondays and the Menu for the week is going out on Sundays. It just makes sense for me, since by Monday I am ready to cook- not shop or plan.

You will love this recipe. Why? Because, it is delicious of course…but also, fast. A really, really, really, super fast veggie dish. I was inspired by a similar recipe that baked this, but the feta gets a little bouncy when you do that, and it takes too long! So I just cooked it all on top of the stove and used all the spices of my own choosing and it turned out great.

Zucchini, Corn & Feta Skillet

This is a good dish to make ahead as it is great served at room temperature or is easily heated to serve warm.


  • 1 large zucchini, chopped
  • 1 shallot
  • 1 cup frozen corn
  • 2 Tbsp. olive oil
  • 1 tsp. oregano
  • salt & pepper to taste
  • 2 ounces feta cheese


Heat a medium sized skillet to medium heat. Add the oil.

Chop the shallot and add to the hot oil. Saute until soft but not brown.

Add the zucchini until it has cooked about half way. Add the corn, and the oregano, salt & pepper. Stir and continue to cook until the corn is no longer frozen and the zucchini gets a little color.

Take it off the heat and add the feta, crumbling into pieces.

Serve warm, or cool and enjoy it cold.


If you do want to make it ahead, just warm in an oven safe dish, for about 20 minutes at 350*.

zucchini corn feta skillet

I am sharing this over at Confessions of a Mother Runner , Tina Muir, and Running on Happy and The Fit Foodie Mama  . They host Meatless Monday link-ups, a movement to go meatless every week for one night. I love this idea and there are tons of great recipes at their sites and also the Meatless Monday site.



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